Ingredients

1.

Chorizo Ground Sausage
6 oz
2.

Onion powder
0.13 tsp
3.

Garlic powder
0.13 tsp
4.

Brown mushrooms
4 oz
5.

Tomato
7 oz
6.

Colby Jack cheese
1 slice (from pre-sliced package) - each 3/4 ounce
7.

Olive Or Extra Virgin Olive Oil
1 tbsp
8.

Salsa
4 tbsp
9.

Raw egg
2 large
10.

Chili powder
0.25 tsp

Instructions

1.
Place ground chorizo in a large non-stick pan over high heat on your stove. Use raw, ground chorizo (it often comes in long plastic tubes), and avoid any firm or smoked chorizo sausages. You can choose between mild or spicy sausage for the recipe. Break the chorizo up with a spoon into finely crumbled bits as it cooks to dark golden with browned edges. Season the chorizo with onion and garlic powder.
2.
While the chorizo is cooking, dice the mushrooms. Dice the mushrooms into small pieces that are similar in size to the crumbles of chorizo so you will have an even mix for stuffing into the tomatoes later. When the chorizo is nearly done cooking, add the diced mushrooms to the pan. Mix the pan ingredients together so the mushrooms become coated in the chorizo and seasonings and start to cook down. Let the pan heat the ingredients openly so excess moisture can evaporate.
3.
Once the mushrooms have cooked down to a tender texture, the chorizo is dark golden, and there isn any excess liquid fat in the pan, the tomato stuffing is done. Set it aside to cool a little, and turn on your oven to preheat to 350 degrees. Line a sheet tray with parchment paper, and set this to the side. On a cutting board, prepare a large tomato per serving by slicing off the top with a paring knife and then using a spoon to scoop out the core and seeds. Gently scrape the inside of the tomato with the spoon to remove anything wet or hanging off the interior wall. Each prepared tomato should weigh approximately 3 \
4.
Repeat Step 3 to finish preparing all the tomatoes in your recipe, and discard anything you scraped out of the tomatoes. Wrap the bottom half of each tomato in a piece of aluminum foil to help them remain in place during baking, wrapping the edges of the foil over to create balance. Scoop the chorizo filling inside each tomato until they\u2019re full. Gently press the filling down as you stuff the tomatoes. This will help stabilize the tomato too, as well as make sure you get a full meal! Top each stuffed tomato with \u00bd a slice of colby jack cheese (about 10 grams).
5.
Place the tray of stuffed tomatoes in the oven, and bake them for 20 minutes. For doneness, look for melted cheese with lightly browned edges and juicy-looking tomatoes with burst skins. If you wish, you can cook the stuffed tomatoes under your broiler until you see the cheese brown more. Let the tomatoes cool for 5 minutes before you remove the aluminum foil and serve them.
6.
Time this step with the previous step, so your stuffed tomatoes and salsa fried eggs are complete at the same time. To make the salsa fried eggs, stir the olive oil and salsa in a new pan over low heat on your stove. Let the salsa heat until it begins to bubble but not simmer. When the sauce is heated through on the low temperature, use a utensil to create a pocket of space for each egg you are cooking.
7.
Crack an egg for each serving into the spaces you created. You can adjust the heat to the intensity you need to cook the eggs to your desire. For fried eggs, bring the heat up to medium or higher if you are making multiple servings. Use your utensil to break up the whites gently to help them cook faster in the hot salsa. If you like yolks that are well done, use a lid to trap heat in your pan to make the eggs cook at a higher temperature. When the eggs are done, gently transfer one egg with salsa to each serving plate with a stuffed tomato.