Ingredients

• 1 lb. ground chorizo

• 1 large onion, chopped

• 4 small, sweet peppers, or 1 bell pepper, chopped

• 4 cloves garlic, minced

• 1 teaspoon cumin seed, toasted and ground

• 1 teaspoon smoked paprika

• ½ tsp chile powder

• ½ tsp Mexican oregano

• 1/4 teaspoon cayenne pepper (optional)

• 28 oz can tomato puree, or whole tomatoes with juice

• 2-3 chipotles in adobo, minced (adjust to taste)

• 1 can (15 oz) red beans, rinsed and drained (optional)

• 4-6 large eggs

• Salt and pepper to taste

• Optional garnishes: fresh cilantro or parsley, crumbled feta, avocado

Directions

1. Heat a deep skillet, cast iron pan, or heavy bottomed pot on medium high heat. Add the chorizo (casings removed if they have them). When the chorizo is almost finished cooking, use tongs with a paper towel to take out some of the grease, leaving some in.

2. Add the onion and peppers and cook until the chorizo is cooked and crumbled, and the onions and peppers are softened, removing more grease if needed.

3. Add the garlic and cook until fragrant, about 60 seconds. Stir in the cumin, paprika, cayenne, and Mexican oregano and let cook for 30 seconds.

4. Add the tomato puree, chipotles in adobo (and some of the adobo to taste), and the beans. Taste the mixture and adjust for salt and pepper. Let this simmer, uncovered, until thickened, about 10 minutes.

5. Use a ladle to create wells into the sauce, one for each egg. Crack an egg into each of the wells. It’s easier to crack an egg into a ramekin and then add to the well. Add a lid to the top and let cook until the eggs are just set, 4-5 minutes if you like runny yolks.

6. Garnish with additional toppings, and serve with rice and this easy flat bread