Warm, spicy stewed tomatoes and aromatic chorizo balanced with rich, runny egg yolks on toasted, crusty bread - makes for a great anytime meal!
Preheat oven to 400°F (200°C).
Heat a large, oven-proof skillet over high heat. Sauté chorizo, red pepper, onion, garlic, caraway, paprika, cayenne, cumin, salt and pepper for 2 to 3 minutes, until onions are translucent and spices are fragrant.
Stir in tomatoes and bring to a simmer; let cook uncovered for 5 minutes to reduce some of the liquid. Remove from heat.
Make 4 shallow wells in sauce and add an egg to each well. Bake in oven for 8-10 minutes or until whites are just set and yolks are runny.
Garnish with avocado, cilantro and parsley. Serve with toasted bread.
Tip: The tomato sauce mixture can be made ahead and refrigerated in an airtight container for up to 2 days.