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Heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and stir to coat with the oil. Cover and cook until the onion is softened and barely golden, 7 to 8 minutes.
Uncover, stir in the garlic, cumin, and red pepper flakes, if using, and cook for 1 minute. If using the chorizo, add it now. Stir in the eggplant, cover, and cook until it begins to soften, about 4 minutes.
Stir in the zucchini, season with salt, and cook, uncovered, for 4 more minutes.
Stir in the tomatoes and the water, season with salt and pepper, and simmer until the vegetables are tender and the sauce has thickened slightly, 7 to 8 minutes.
Break the eggs on top of the mixture (or, if your egg cracking leaves a little something to be desired and is prone to leaving stray shell shards, break the eggs into a bowl first and then hold it close to the skillet and slip the eggs into the sauce). Sprinkle the eggs with some paprika and a little salt. Cover the skillet and simmer gently until the eggs are set to your liking, about 5 minutes for runny yolks or a little longer for yolks that are set.
Set the skillet on the table and scoop the eggs and sauce straight from the skillet. Originally published September 16, 2013.