Spatalian Eggs

Matt named them. I wanted to make him breakfast for his birthday, and this was the first thing that came to my mind. They're modeled after one of the most delicious breakfasts I've ever had: Teo's Italian Eggs served at Dizzy's, a fancy diner in Brooklyn. But they have a little spanish flair, hence "Spatalian".

Spatalian Eggs (serves 2)
2 tbls white vinegar
2 heaping cups plain or rosemary focaccia, cut into bite size pieces
4 fresh eggs
1 chorizo sausage, julienned
1/2 large red bell pepper, julienned
1/2 medium onion, julienned
1/2 tsp garlic powder
1/2 cup parmesan, grated
Handful fresh basil, cut in a chiffonade
1 tsp red pepper flakes
Good olive oil

Place a shallow but wide pot of water on to boil with a few splashes of white vinegar in it, with the water reaching about 3 inches up the side of the pot.  In a saute pan, cook the chorizo, red bell pepper and onion with the garlic powder and a bit of salt and pepper until the vegetables are just soft and the chorizo is browned. Meanwhile, divide the focaccia evenly between two large cereal bowls. Once the water is boiling, turn it down until the water is still.
To Poach the Eggs: Crack the eggs very gently into the water, holding the egg just above the surface and allow it to fall slowly. Do not let the eggs touch. Allow to cook for 3-4 minutes without touching them, then remove them gently with a slotted spoon to a bowl.
Divide the chorizo mixture evenly on top of the focaccia. Transfer two eggs to each bowl with the slotted spoon (moving the eggs to a separate bowl first allows some of the water to escape so the bread doesn't get soggy). Top with the parmesan, then the basil, then sprinkle the red pepper flakes on top of each egg. Drizzle olive oil over the whole dish.

Happy eating!