Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, chopped (about 1/2 cup / 75g)
  • 1 red bell pepper, seeded and chopped (about 1 cup / 150g)
  • 4 oz chorizo, removed from casings and roughly chopped (115g)
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1 (14.5 ounce) can crushed tomatoes (410g)
  • Salt and black pepper to taste
  • 2 large eggs
  • 2 tablespoons crumbled feta cheese (or queso fresco) (30g)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add chorizo to the skillet and cook, breaking it up with a spoon, until browned and slightly crispy, about 3-5 minutes.
  3. Stir in minced garlic, smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavours to meld.
  5. Using a spoon, make two wells in the tomato mixture. Crack an egg into each well.
  6. Transfer the skillet to a preheated oven and bake until the egg whites are set but the yolks are still runny, about 8-12 minutes. Alternatively, you can cover the skillet and cook on the stovetop over low heat until the eggs are cooked to your liking, approx. 10-15 minutes.
  7. Remove from the oven (or stovetop). Sprinkle with crumbled feta cheese and fresh parsley. Serve immediately with crusty bread for dipping.