Summer Breakfast Skillet

• 1/2 pound fresh chorizo or bulk spicy pork sausage
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 3 medium tomatoes, chopped
• 2 small zucchini, chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

1. In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.
2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
3. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

pork sausage, sweet yellow pepper, sweet red pepper, onion, tomatoes, zucchini, garlic, paprika, eggs, salt, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/summer-breakfast-skillet/ (may not work)