• 30g Mexican chorizo (see notes)
• 100g bell pepper, diced
• 30g of panela cheese, reduced fat, cut into small cubes 
• 1 egg
• 300g of tomatoes, diced
• 15g of chipotle in adobo sauce, or to taste
• 1 tbsp coriander, finely chopped
• 50g of bread (1 small slice)

1. Fry the chorizo in a frying pan over a medium heat for 1 minute
2. Add the peppers and fry for 1-2 minutes until they soften
3. Meanwhile, blend the tomatoes and chipotles
4. Add the tomatoes to the frying pan and cook for a couple of minutes until the sauce thickens, season to taste 
5. Add the cheese and make a space in the middle, crack in the egg, cover with a lid and cook over medium/low heat until the egg is cooked to your liking
6. Toast the bread, sprinkle the coriander on top and serve

NOTES

• You could use Spanish chorizo instead of Mexican
• You could use halloumi or feta instead of Mexican panela cheese