Step 1

Preheat the oven to 375°F. In an oven-safe pan or a cast iron skillet, melt the coconut oil over medium heat and cook the chorizo until it's browned and crumbly. Use a slotted spoon to remove it (leaving the oil) and set aside.

Step 2

Sauté the chopped bell pepper, onion and minced garlic for about 5 minutes. Add the spiraled zucchini and the can of diced tomatoes (including the liquid).

Step 3

Stir the cumin, chili powder and paprika into the mixture, then simmer on low heat for about 15 to 20 minutes, cooking some of the liquid out. Add the cooked chorizo into the mixture.

Step 4

Remove from heat and gently stir in a handful of spinach, working it into the sauce so it wilts.* Use a spoon to create six wells in the tomato sauce. Crack an egg into each of the wells.

Step 5

Sprinkle salt and pepper on top and bake for about 10 minutes, until the egg whites are set but the yolks are still runny.*

Step 6

Let the dish cool for 5-10 minutes after baking. Serve with cilantro, microgreens, feta, avocado or shredded cheddar cheese.