This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.
Step 2
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
Do Ahead
Step 3
Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.
Recipe notes
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