Ingredients
- 1 lb smoked chorizo chopped
- 1 loaf French bread cut into 1" pieces
- 2 tbsp butter
- 2 yellow onions thinly sliced
- 2 fresh jalapeños diced
- 3 celery stalks diced
- 1 tsp garlic paste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 egga beaten
- 2 tbsp fresh parsley
Instructions
- Preheat oven to 350°F. Toast bread cubes until golden, 10-15 minutes. Set aside.
- Caramelize onions in butter over medium heat, 20-25 minutes. Remove and set aside.
- Cook chorizo in the same skillet for 5-7 minutes until crispy. Remove and set aside.
- Sauté celery, jalapeños, and garlic in butter for 5 minutes until softened.
- Combine bread, chorizo, onions, and parsley in the skillet. Slowly add broth and stir. Drizzle beaten eggs over the mixture and gently stir.
- Smoke at 250°F for 1 hour or bake at 350°F for 35-40 minutes until crispy on top.
- Garnish with parsley and serve.
Notes
- Bread options. If you plan ahead, use day-old bread instead. This gives you better texture and it will absorb the broth more evenly.
- Heat control. Adjust the heat by removing the seeds from the jalapeños, or just omitting the peppers altogether.
- Make-ahead. Prep everything the night before and assemble in the skillet, ready smoke on the day of.
Nutrition
Calories: 237kcalCarbohydrates: 39gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 1114mgPotassium: 165mgFiber: 2gSugar: 5gVitamin A: 241IUVitamin C: 5mgCalcium: 52mgIron: 3mg
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