Fiery Baked Eggs With Chorizo

Ingredients

2 2 servings (1 small skillet per person)

Preheat an oven to 375 degrees.
Preheat a large skillet to medium high heat.
Add the olive oil and chorizo.
Break up the chorizo with a wooden spoon and cook until no longer pink about five minutes.
Remove the chorizo from the skillet with a slotted spoon and place on a plate.
In the same skillet as the chorizo add the shallot, red pepper, cumin, paprika, coriander, garlic powder, red pepper flakes, salt and pepper.
Saute the veggies until softened about five minutes.
Pour in the fire roasted tomatoes, tomato sauce, and chorizo.
Continue to stir until the sauce has warmed through.
Once the sauce has warmed through, divide the tomato mixture between the two 6-inch skillets.
Using a spoon make a well for the eggs to sit in the tomato sauce.
Crack the eggs into the well.
I was only able to crack about two eggs in each of the small skillets.
Place the skillets into the oven and bake for about 10 to 15 minutes or until egg whites have turned opaque.
Remove the skillet from the oven and garnish with fresh cilantro, pico de gallo, and jalapenos.
Enjoy!

Per serving