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1
Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
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2
Add the chorizo and cook, stirring frequently, 3 minutes.
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3
Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes.
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4
Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
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5
Fill a medium skillet with warm water.
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6
Bring water to a gentle simmer over medium low heat.
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7
As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
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8
Toast the bread in the broiler or in a toaster oven.
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9
Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
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10
Pile the parsley leaves, lemon zest and orange zest on a cutting board.
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11
Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
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12
Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water.
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13
Crack an egg into a small bowl.
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14
Gently pour the egg into the simmering water.
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15
Repeat with the remaining 3 eggs.
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16
Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks.
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17
Do not allow the water to boil.
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18
Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
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19
To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.
