This is a great Sunday breakfast. Spicy tomato sauce with a little chorizo, a runny egg, some queso fresco and some fresh cilantro with lots of toasted bread for dipping.

2 Tbls of olive oil

1/2 Onion diced

1 Red bell pepper diced

1 Tsp of cumin

1/2 Tsp of Coriander

1/2 Tsp smoked paprika

1/2 Tsp sweet paprika

Dash of cinnamon

Dried chorizo diced

1 Clove of garlic grated or minced

1 Can of fire roasted diced tomatoes

1 8oz can of tomato sauce

1/4 Cup of Harrisa




Queso fresco or feta

Heat your oil in a skillet, cast iron, or non stick. Add in the onion, red pepper and the spices and saute until the vegetables are tender. Add in the chorizo and garlic saute 1 minute and add in the diced tomatoes, tomato sauce, and harissa. Simmer until the sauce reduces by 1/3. Taste and season with salt. Make wells in the sauce for the eggs and add an egg to each well. Cover and cook until the whites are set but the yolks are still runny, about 5 minutes. Garnish with cilantro and queso fresco.

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