4 tablespoons olive oil
1 large onion (red or yellow), cut into 1/2- to 3/4-inch pieces
2 garlic cloves, finely chopped (I added more like 5-6 cloves)
1 teaspoon ground cumin
1 chopped, seeded chipotle and 1-2 t. adobo sauce
7 to 10 ounces Spanish (cured) chorizo, sliced
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
Freshly ground black pepper
4 large eggs
Pinch smoked paprika
Heat the oil in a large skillet over medium heat. Add the onion 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 chipotle/adobo, and cook for 1 minute. Add the chorizo. Stir in the eggplant, cover, and cook until it begins to soften, about 4-8 minutes.
Stir in the tomatoes and zucchini, 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. Sprinkle the eggs with some paprika and a little salt. Cover the skillet with a tight-fitting lid and simmer gently until the eggs are set to your liking, about 5 minutes for runny yolks or a little longer for set yolks. Set the skillet on the table (okay, maybe on a thick kitchen towel folded and placed on the table) and scoop the eggs and sauce straight from the skillet.
As the original site posts: This is one of those recipes that you can tweak any which way. And by that we mean you can serve it for brunch or for dinner, with or without chorizo, using fresh or canned tomatoes, as a chunky sauce for pork chops, chicken breasts, perhaps even pasta, or minus the eggs as a sloppy side dish. Any which way. Your way.
My (first way) was served with soft corn tortillas for scooping up.
From http://leitesculinaria.com, with minor modifications:
The original included a red bell pepper diced and added with the onion (omitted because Bryce doesn't like them) and I subbed the chipotle for 1/2 t. crushed red pepper flakes because (A) I HAD chipotles and (B) chipotles are full of SMOKEY GOODNESS.