- 4 eggs
- 1 onion
- 4 ripe fresh tomatoes
- 2 cloves of garlic
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 bunch of fresh parsley
- 1 teaspoon of hot sauce
- ½ cup ofChef's Tomato Sauce
- Olives
- Olive oil
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Dice the onion finely and crush the garlic. Also, dice the tomatoes and set them aside.
In a skillet, sauté the onions, garlic, and chorizo sliced into rounds. Once the onions become translucent, add the diced tomatoes, the sauce, and season with smoked paprika.
Mix all the ingredients well and cook, covered, over low heat for 10 minutes. Stir occasionally to prevent sticking. When the sauce starts to thicken, add the olives and a sprinkle of chopped parsley.
Cover it and let it cook for a couple more minutes before adding the eggs. For this process, we suggest cracking each egg separately. Make a space in the sauce to place each egg.
Cover the pot again and let the eggs cook using the residual heat for 5 to 10 minutes.
Serve hot, accompanied by bread or rice if you prepare this dish for lunch. Enjoy your meal!