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.
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.
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.
Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
Remove pan from heat. Create 5-6 “wells” in the sauce. Crack a large egg into each little well.
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.
Garnish with fresh parsley and cotija or feta cheese.
Serve family-style with tortilla chips or toast.