Breakfast Chorizo

Ingredients

• 1 pound Chorizo
• 1/2 tablespoon Chili powder
• 28 ounces Diced tomatoes
• 1/4 cup Cilantro chopped
• 1 large Red bell pepper diced
• 1/2 teaspoon Black pepper
• 2 ounces Queso Fresco finely crumbled
• 1 tablespoon Coconut oil
• 1/2 cup Onion diced
• 1 tablespoon Garlic minced
• 1/4 teaspoon Salt
• 6 whole Eggs

Instructions

1. 1. Heat a large skillet on medium. Add the coconut oil; once melted, stir in the chorizo to cook for eight minutes or until cooked through, browned, and crumbled. Transfer the cooked chorizo to a large bowl and set aside.
2. 2. Pour the bell pepper and onion into the same skillet, still heated on medium. Cook for about five minutes or until softened and translucent. Stir in the spices and garlic, then cook for another one to two minutes or until fragrant and heated through.
3. 3. Stir the cooked chorizo back in the skillet, along with the tomatoes (including the juice). Allow the mixture to simmer for fifteen minutes or until thickened and reduced to 1/4 of its original volume.
4. 4. Use a spoon to create size wells in the skillet mixture. Fille each well with one cracked egg.
5. 5. Cover the pan and allow the mixture to cook for ten minutes or until the egg whites and yolks are set.
6. 6. Sprinkle crumbled cheese and chopped silantro on top before serviing right away.