1 can whole peeled San Marzano tomatoes (28 oz. can, undrained)
½ cup water
Kosher salt (to taste)
½ cup shredded Pico*, Gouda, or Cheddar
1 tablespoon chopped flat-leaf parsley
1. Heat oil in a 12” skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, for about 5 minutes. Add garlic, chorizo, peppers, and potatoes, and cook, stirring frequently, until garlic is soft, about 5 more minutes.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with cheese and parsley. Serve with toasted, crusty bread for dipping.
*Pico or Queijo do Pico is a semi-soft Portuguese cheese that is similar to Gouda. Pico can be found in specialty markets or online.