Perogies With Chorizo and Eggs

Time to Cook: 
30 min
Time to Prepare: 
10 min
Number of Servings: 
4
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Author: Karen Humphrey

If you're tired of hashbrowns with eggs, why not try perogies? Paired up with a spicy sausage and homemade pickled onions, these are a filling and yet really tasty dinner for four. Try changing up the sausage to suit whatever you are craving, or even use cooked and crumbled bacon instead-the choice is yours!

Spicy sausage with runny yolk and tender perogies

Ingredients

1/2 red onion, sliced thinly

1/3 cup cider vinegar

1 Tbsp grapeseed or other mild oil

16 perogies

3 oz dry mild chorizo sausage, or if you prefer less spicy go with garlic sausage

4 large eggs

1/4 cup sour cream


Directions

1. In a large pot of boiling water, boil the perogies from frozen until they float. When they float, fish them out of the pot with a slotted spoon and set on a large plate. Set aside.

2. Thinly slice the onion and place it into a small bowl, then pour the vinegar over top, submerging as much as you can. Let it sit for about 10 minutes, then drain and set aside.

3. Meanwhile, get a large non stick pan heated over medium heat. Drizzle in about 1 Tbsp of oil. Add the perogies and fry gently until they are golden on both sides. You may need to do this in batches, removing the cooked ones to a plate and covering to keep them warm while you fry the rest. Blot them with some paper towel if they seem too oily.

4. Once the perogies are finished, wipe the pan with paper towel and then add the sausage. Fry the sausage up until it's hot and a bit crispy edged, then push it to the side of the pan, turn down the heat,  and crack some eggs in. The eggs should cook rather quickly since the pan will still be hot. You can make them sunny side up or over easy-whatever works for you.

5. To serve the perogies, divide them among four plates. Place an egg on top, then sprinkle with bits of sausage. Top with a dollop of sour cream and sprinkle with some of the pickled onions.