- Some Spanish (or Spanish-style...) chorizo, i.e. not the stuff commonly referred to in US grocery stores as chorizo. Whole Foods have some on their deli counter which is made in California but a fair approximation of the real thing. See http://en.wikipedia.org/wiki/Chorizo#Spanish_chorizo for more details. I'm gonna be vague on the quantity...just use your skill and judgment. I used about half of what I bought from Whole Foods to make enough for three.
- A medium onion. Yellow, red...whatever. You can either cut slices or dice it. Recommend not making it too small as you want pieces large enough to stay moderately crisp.
- A green bell pepper. Cut it into small slices or dice it. Again, not too small...
- 2 tomatoes -- remove skin using the old hot water trick and then chop
- 1 or more cloves of garlic, depending on how partial you are to it
- some eggs
- some grated cheese (something that melts good, cheddar, gruyere etc.)
You need to remove the "wrapping" of the chorizo, then dice fairly small.
Fry it in your fat of choice (Olive oil recommended( over high heat until it starts to brown a little. Push it to the back of the pan and drop in the onion and pepper. Fry for 5 minutes or so then drop in the chopped tomatoes and garlic. Stir everything together with a good seasoning of salt and pepper then let it sizzle as the water from tomatoes evaporates.
Transfer to an oven proof dish and then crack as many eggs as you fancy into it. It can help to make a little depression where each egg is going to go to hold it in place. Sprinkle the grated cheese over then bake in over at 350F. Original recipe says 12 - 15 minutes should do it. I haven't found this to be the case. Maybe it's an altitude thing, not sure. I've found 20 minutes to be more like it.
Good with ketchup and/or a hot pepper sauce such as Cholula, Tobasco etc.
It should end up looking like this. Being a pretentious git I have sprinkled some paprika over the top :-)