Directions

1. Preheat an oven to 375 degrees.

1. 2. Spray either one 10-inch cast iron skillets or two 6-inch cast iron skillets. For this recipe, I used two 6-inch skillets. Spray them with non-stick cooking spray just for a little extra insurance so that sauce doesn't stick.
2. 3. Preheat a large skillet to medium high heat. **Quick note if you are using the 10-inch cast iron skillet you may cook all the chorizo and veggies in the skillet.
3. 4. Add the olive oil and chorizo. Break up the chorizo with a wooden spoon and cook until no longer pink about five minutes.
4. 5. Remove the chorizo from the skillet with a slotted spoon and place on a plate.
5. 6. In the same skillet as the chorizo add the shallot, red pepper, cumin, paprika, coriander, garlic powder, red pepper flakes, salt and pepper.
6. 7. Saute the veggies until softened about five minutes.
7. 8. Pour in the fire roasted tomatoes, tomato sauce, and chorizo. Continue to stir until the sauce has warmed through.
8. 9. Once the sauce has warmed through, divide the tomato mixture between the two 6-inch skillets.
9. 10. Using a spoon make a well for the eggs to sit in the tomato sauce.
10. 11. Crack the eggs into the well. I was only able to crack about two eggs in each of the small skillets.
11. 12. Place the skillets into the oven and bake for about 10 to 15 minutes or until egg whites have turned opaque.
12. 13. Remove the skillet from the oven and garnish with fresh cilantro, pico de gallo, and jalapenos. Enjoy!