Skillet Eggs With Chorizo And Vegetables

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
Uploaded by: David Leite


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Ingredients for 2 servings

4 tablespoons olive oil

1 large onion (red or yellow), cut into 1/2- to 3/4-inch pieces

1 red bell pepper, seeded and diced

2 garlic cloves, finely chopped

1 teaspoon ground cumin (optional)

1/2 teaspoon crushed dried red pepper flakes (optional)

7 to 10 ounces Spanish (cured) chorizo, sliced (optional)

1 medium eggplant, cut into 1/2- to 3/4-inch pieces

7 ounces (almost 1/2 pound) zucchini, chopped into 1/2- to 3/4-inch pieces

Sea salt

One 14-ounce can chopped tomatoes, drained, or 3/4 to 1 pound fresh tomatoes, skinned, seeded if desired, and chopped

2/3 cup cold water

Freshly ground black pepper

4 large eggs

Pinch hot paprika

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