½ pound Mexican chorizo sausage, removed from casing
1 large onion, chopped
3 cloves garlic, thinly sliced
½ pound multi-colored mini sweet peppers, cut into 1/2 –inch rings
1 jar (24 ounces) FarmToFork™ Spicy Marinara Sauce
¼ cup water
½ cup crumbled queso fresco cheese
¼ cup thinly sliced radishes
¼ cup loosely packed cilantro leaves
grilled crusty bread slices, for serving
Heat 1 tablespoon oil in large skillet on medium heat; add sausage. Cook 3-4 minutes or until rendered and crumbly. Add onions, garlic and peppers; cook 3 minutes or until crisp-tender. Stir in FarmToFork™ Spicy Marinara Sauce and water; bring to a simmer.
Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around the edges of the egg white to contain each egg in its well, while keeping the yolk undisturbed. Cook covered on low heat 4-6 minutes, or until egg whites are set.
Top with cheese, radishes and cilantro. Drizzle with remaining oil before serving with bread.