Skillet Chorizo Eggstravaganza

1/2 pound good quality chorizo, casings removed

1 tablespoon butter

1 large onion, peeled, halved, cored & sliced

1 medium red bell pepper, halved, cored & sliced

1 medium yellow (or orange) bell pepper, halved, cored & sliced

1 jalapeño pepper, cored and finely chopped

8 large eggs

Salt, to taste

Ground black pepper, to taste

1 cup grated Colby-Jack cheese

1 tablespoon chopped fresh parsley or cilantro

Pita bread or tortillas, for serving

1. In a large Farberware® Dishwasher Safe Nonstick Everything covered pan, brown chorizo over medium-high heat until cooked through. Remove cooked chorizo from skillet and set aside.
2. Lower heat to medium, add butter and sauté onions and peppers until softened and slightly browned (about 5 minutes). Add chorizo, salt and pepper.
3. Carefully break in the eggs, placing them evenly over chorizo and vegetable mixture. Cover with lid and cook until eggs reach desired doneness (about 3-5 minutes).
4. Top with cheese, cover and cook until cheese is melted (about 10-20 seconds). Sprinkle with parsley or cilantro and serve with pita bread or tortillas. Enjoy!