Piperade From 'Buvette: The Pleasure Of Good Food'

• 3 tablespoons extra-virgin olive oil
• 1/2 pound fresh chorizo, meat removed from casings (casings discarded) or 1/2 pound finely chopped dried chorizo
• 2 bell peppers (whatever color you'd like), stemmed, seeded, and sliced
• 1 small yellow onion, peeled and sliced
• 3 garlic cloves, peeled and minced
• Coarse salt
• 8 large eggs
• Toast, for serving

1. Preheat the oven to 400u0b0F.
2. Heat the olive oil in a large skillet set over medium-high heat. Crumble in the chorizo and cook, stirring occasionally, until the meat is browned and starting to get a little bit crisp, about 10 minutes
3. Add all of the vegetables and cook, stirring occasionally, until the vegetables are soft and browned (color is flavor!) and the whole thing smells intoxicating, about 20 minutes. Season the mixture to taste with salt and set it aside.
4. At this point you can leave the vegetable mixture in the pan and bake the eggs directly in the pan, or divide the mixture evenly among four individual baking dishes. Whether you're working in one big skillet or in four individual baking dishes, use a wooden spoon to make indentations in the sauce, and crack the eggs into the indentations.
5. Transfer the skillet or dishes to the oven and bake until the eggs are just set, about 12 minutes.
6. Serve immediately.

extravirgin olive oil, fresh chorizo, bell peppers, yellow onion, garlic, salt, eggs

Taken from www.seriouseats.com/recipes/2014/08/piperade-recipe-from-buvette-the-pleasure-of-good-food.html (may not work)