Sizzling Spanish Chorizo and Manchego Egg Skillet

Ingredients

• •6 oz Spanish oil-cured chorizo, diced
• •1 medium red bell pepper, diced
• •2 green onions, thinly sliced (whites and greens separated)
• •3 large farm-fresh eggs
• •2 oz aged Manchego cheese, shaved into thin curls with a vegetable peeler
• •1 ripe avocado, sliced into wedges
• •2 tablespoons Mexican crema or full-fat sour cream
• •1 teaspoon fresh lime juice
• •1/2 teaspoon smoked Spanish paprika (pimentón)
• •1 tablespoon extra virgin olive oil
• •Kosher salt and freshly cracked black pepper to taste
• •1 tablespoon fresh cilantro leaves, roughly chopped

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place a 10-inch seasoned cast-iron skillet over medium heat and add the olive oil. Once shimmering, add the diced chorizo and sauté for 4 to 5 minutes until the edges are crispy and the vibrant red oils have rendered.
3. 3Add the diced bell peppers and the white parts of the green onions to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the peppers are softened and slightly charred. Stir in the smoked paprika.
4. 4Spread the chorizo and pepper mixture evenly across the skillet. Use the back of a spoon to create three deep wells in the base.
5. 5Carefully crack one egg into each well. Season the eggs specifically with a pinch of salt and black pepper.
6. 6Transfer the skillet to the middle rack of the oven. Bake for 8 to 10 minutes, or until the egg whites are opaque and just set, while the yolks remain soft and liquid.
7. 7While the eggs are baking, whisk together the crema and lime juice in a small ramekin until smooth.
8. 8Carefully remove the hot skillet from the oven. Immediately scatter the Manchego cheese curls over the chorizo base so they begin to soften from the residual heat.
9. 9Arrange the avocado wedges around the eggs. Drizzle the lime-infused crema over the entire skillet and garnish with the reserved green onion tops and fresh cilantro. Serve immediately.