Saucy Chorizo And Egg Skillet

• 4 (1 1/4-ounce) slices whole-grain country bread
• Cooking spray
• 3 garlic cloves, divided
• 1 tablespoon olive oil
• 1 1/2 cups sliced onion
• 1 red bell pepper, cut into thin strips
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 2 cups strained unsalted tomatoes (such as Pomi) or canned unsalted crushed tomatoes
• 4 large eggs
• 2 tablespoons coarsely chopped fresh cilantro

1. Preheat broiler to high.
2. Arrange bread on a baking sheet; coat both sides of bread with cooking spray. Broil 1 1/2 minutes on each side. Cut 1 garlic clove in half; rub bread slices with cut sides of garlic.
3. Heat oil in a large skillet over medium heat. Add onion; saute 3 minutes. Mince remaining 2 garlic cloves. Add minced garlic and bell pepper to pan; cook 5 minutes. Stir in cumin, salt, and ground red pepper; cook 30 seconds. Stir in tomatoes and chorizo; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4. Uncover and form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip 1 egg into each indentation. Cover and cook 8 minutes or until whites are set. Top with cilantro. Place 1 bread slice on each of 4 plates; top each with 1 1/2 cups sauce and 1 egg.

country bread, cooking spray, garlic, olive oil, onion, red bell pepper, ground cumin, kosher salt, ground red pepper, tomatoes, eggs, fresh cilantro

Taken from www.myrecipes.com/recipe/saucy-chorizo-egg-skillet (may not work)