Serve with Sangria.

Ingredients

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　　4 eggs

　　Prepare just as for the master recipe, #277. Once the chorizo-tomato stew is all put together and simmering, fill a medium skillet with warm water and bring to a gentle simmer over medium-low heat. As the water is coming up to a simmer, proceed with making the garlic croutons and the zesty parsley sprinkle. Pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook the eggs for about 2 minutes for runny yolks. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain, and serve atop the chorizo–tomato stew.

　　Rachael Ray 365: No Repeats