Spanish Baked Eggs with Chorizo and Manchego

Preheat oven to 375°F (190°C).

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

Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Stir in diced tomatoes, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Divide the tomato mixture evenly among 4 individual oven-safe dishes (or one large dish).

Create a small well in the center of each dish and crack an egg into each well.

Sprinkle the cooked chorizo and grated Manchego cheese evenly over the top.

Bake in preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny (or to your liking).

Garnish with fresh parsley and serve immediately with crusty bread for dipping.