Eggs in hell

This comes from a Mediterranean dish called shakshuka, we've added our loose chorizo to the recipe. Rich and filling, you'll leave the table satisfied.

Ingredients

• 1 lb loose Chorizo
• ½ onion, diced
• 3 cloves garlic minced
• 1 green bell pepper, chopped and seeded
• 3 tbsp tomato paste
• 4 cups diced tomatoes (2 14oz. cans)
• 1 tsp chili powder
• 1 tsp cumin
• 1-3 pinch cayenne (we use three for the bite)
• 1 tsp paprika
• 1 pinch sugar (optional)
• Salt and pepper to taste
• 6 – 8 eggs
• ½ tbsp fresh chopped parsley for garnish

Directions

1. Crumble and cook chorizo in a skillet.
2. Remove chorizo, leave the grease. Our butcher doesn’t mix exceptionally fatty sausage, so you may need to add a tbsp of lard or bacon grease.
3. Add onions and garlic, sauté until onions are translucent.
4. Add peppers and continue to sauté until peppers are soft.
5. Add diced tomatoes and tomato paste.
6. Stir in the seasonings.
7. Now stir your chorizo back in. cook over a medium heat until it starts to thicken.
8. Break your eggs on top and cover.

Note: The time to finish depends on how you want your eggs, runny to firm.