YIELD
5 servings
TYPE
Brunch
TIME
44 minutes
LEVEL
Beginner
1
Cook chorizo in a pan over medium heat for 7-8 minutes. Remove chorizo from pan and strain excess grease. Leave behind a little bit of the grease to cook the vegetables in.
2
Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally. Add minced garlic and continue cooking for another minute, stirring constantly.
3
Buzz the chipotle en adobo peppers in a food processor and add to the pan with the cumin. Add the whole tomatoes and canning liquid, squeezing the tomatoes to break them up.
4
Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
5
Remove pan from heat. Create 5-6 “wells” in the sauce. Crack a large egg into each little well.
6
Bake for 8-10 minutes, uncovered, on the top rack of your oven. You want the eggs to still be jiggly and the whites to appear somewhat set.
7
Garnish with fresh parsley and cotija or feta cheese.
8
Serve family-style with tortilla chips or toast.