½ teaspoon red chile flakes OR ¼ teaspoon ground cayenne
8 large eggs
1 cup crumbled goat cheese or feta cheese
1 small handful fresh parsley, finely minced
Toasted baguette slices or warm pita bread, for serving
Preheat oven to 375° F.
Place a heavy 12” oven-safe skillet (such as cast iron) over medium heat.
Add the oil and chorizo, and cook until chorizo is slightly crisped.
Add onions and peppers, and sauté five minutes or until soft. Add the garlic and cook 2 more minutes until fragrant. Add the tomatoes, smoked paprika, cumin, chile flakes, and season with salt and black pepper.
Stir well, then lower heat and let simmer 10-15 minutes, allowing sauce to reduce and thicken.
Use a spoon to make a small well in the tomato sauce and crack an egg into the hole. Repeat with the rest of the eggs, scattering them around the pan.
Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked and the yolks are just set. Remove from the oven and garnish with cheese and minced parsley. Serve immediately with bread on the side.