Sprinkle with shaved Manchego cheese, and serve with rustic bread or flatbread.
Choose a skillet with a lid for these Spanish-style eggs, or improvise by using a baking sheet to cover skillet instead. Also, though the flavour will differ, smoked paprika can be swapped for sweet paprika if unavailable.
In a large skillet, heat oil over medium heat; cook sausage, onion, sweet pepper and garlic, stirring often, until softened, 6 to 8 minutes.
Add tomatoes, vinegar, paprika, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 to 12 minutes. Stir in half of the cilantro.
Using the back of a large spoon, make 4 indents in the sauce, spaced evenly apart; crack 1 egg into each indent. Cover and cook over medium-low heat until egg whites are set and yolks are still runny, 6 to 8 minutes. Sprinkle with remaining cilantro.
Per serving: 209 calories, 12 g protein, 9 g fat (2 g saturated fat), 23 g carbohydrates, 6 g fibre, 214 mg cholesterol, 449 mg sodium