Mexican Eggs baked in Classic Spicy Tomato Sauce
Rich and completely satisfying, this brunch dish has just the right amount of kick.
2 tablespoons olive oil
2 chorizo links, sliced into crescents
1 small onion, diced
2 cups Classic Spicy
1 jalapeño, thinly sliced
1 avocado, cubed
Cilantro leaves for garnish
Preheat the oven to 425°F. Heat the oil in an oven proof skillet and add the chorizo and onion, cooking until lightly browned (about 10 mins). Add the Classic Spicy to the skillet and stir well.
Gently crack the eggs into the skillet, carving little wells for them as you go with a wooden spoon. Leave as much space between the eggs as possible since they will spread. Bake in the oven until the whites are set, approximately 12-14 minutes.
Top baked eggs with fresh jalapeño slices, avocado and cilantro leaves. Serve hot.