If you want a very flavorful egg breakfast, crack eggs into a spicy tomato sauce and then serve over toast — just like shakshuka!
Heat the olive oil in a large cast-iron skillet over medium heat. Add the chorizo, onion, celery and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Stir in the tomatoes, capers, olives, chipotle and water and bring to a simmer. Simmer until the sauce is thick, 5 to 7 minutes. Stir in the horseradish and season with salt and pepper.2.
Crack each egg into the sauce and cook until the whites are set, 5 to 6 minutes.3.
Put a piece of toast on each of four plates. Spoon 2 eggs onto each piece of toast, and divide any sauce left in the skillet. Top the eggs with the burrata if using, drizzle with olive oil, tear the basil leaves and sprinkle on top, and serve.
Reprinted by permission of The Red Rooster Cookbook by Marcus Samuelsson, Rux Martin/Houghton Mifflin Harcourt. Copyright © 2016.