Good-Quality Cured Chorizo

1 link (about 150 g), cut into

1/2- inch chunks

Olive Oil 1 tsp

Red Onion 1 medium, 3/4 finely diced, 1/4 thinly sliced

Red Bell Pepper 1 small, diced Garlic 3 cloves, thinly sliced Ground Cumin 1/2 tsp

Whole Tomatoes 1 x 796 ml can, with juice

Salt 3/4 tsp Eggs 6–8 Avocado 1 Crumbled Feta 1/4 cup Fresh Cilantro chopped, 1/4 cup

For Serving

Sourdough or Other Fresh Bread 1 loaf, sliced and toasted

1 PREHEAT the oven to 375°F.

2 IN a large, ovenproof skillet (preferably well-seasoned cast iron), sauté the chorizo over medium heat, stirring frequently. After about 8 minutes, once the chorizo looks crispy, remove it with a slotted spoon, keeping as much oil as possible in the pan. Add the olive oil (and add more if the chorizo didn’t release much fat). Add the diced red onion, bell pepper, and garlic. Sauté about 10 minutes, or until the onions and pepper have softened. Stir in the cumin, then add the tomatoes and salt. Bring to a boil, lower the heat, and simmer for about 10 minutes, stirring occasionally. Add the chorizo. Let simmer until the sauce has thickened, about 10–15 minutes. Taste and season further if desired.

3 WITH the pan still over medium heat, use a spoon to make 6 (or 8) evenly spaced shallow divots in the sauce, and carefully crack an egg into each one. Transfer the pan to the preheated oven and bake for 8 minutes. While the eggs are baking, peel, pit, and dice the avocado, then set aside. Remove the pan from the oven and sprinkle the feta evenly over the surface, then return to the oven for about 3–5 more minutes (a non–cast iron skillet will take a little longer). Remove from the oven when the egg whites are just set but the yolks are still runny — you’ll want to keep a close eye on it toward the end. Top with the sliced red onion, chopped avocado, and cilantro. Big slices of toasted sourdough, drizzled with olive oil and sprinkled with salt, are the perfect accompaniment.