Huevos Rancheros a la Española (Spanish-Style Ranch Eggs)

Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook until browned, about 5-7 minutes. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.

Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, smoked paprika, dried oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Return the cooked chorizo to the skillet and stir to combine with the tomato sauce.

Create four wells in the sauce using a spoon. Crack an egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness. Alternatively, for firmer yolks, place the skillet (oven-safe skillet only!) in a preheated oven at 375°F (190°C) for 3-5 minutes.

Remove the skillet from the heat (or oven). Sprinkle the shredded Manchego cheese over the eggs and sauce.

Garnish with fresh parsley. Serve immediately with crusty bread for dipping and hot sauce if desired.