2 cups strained unsalted tomatoes (such as Pomi) or canned unsalted crushed tomatoes
2 cups cooked chorizo
4 large eggs
2 tablespoons coarsely chopped fresh cilantro
Instructions
1. Preheat broiler to high.
2. Arrange bread on a baking sheet; coat both
sides of bread with cooking spray. Broil 1 1/2
minutes on each side. Cut 1 garlic clove in
half; rub bread slices with cut sides of
garlic.
3. Heat oil in a large skillet over medium
heat. Add onion; sauté 3 minutes. Mince
remaining 2 garlic cloves. Add minced garlic
and bell pepper to pan; cook 5 minutes. Stir in
cumin, salt, and ground red pepper; cook 30
seconds. Stir in tomatoes and chorizo; bring to
a boil. Cover, reduce heat, and simmer 5
minutes.
4. Uncover and form 4 (2-inch) indentations in
sauce, using the back of a spoon. Crack eggs, 1
at a time, into a small custard cup, and gently
slip 1 egg into each indentation. Cover and
cook 8 minutes or until whites are set. Top
with cilantro. Place 1 bread slice on each of 4
plates; top each with 1 1/2 cups sauce and 1
egg.
Originally Submitted
7/11/2016
0 Out of 5 from
0 reviews
You can add this Saucy Chorizo and Egg Skillet recipe to your own private DesktopCookbook.
