Tapas: Eggs Flamenco

I've made a wonderful and easy Spanish tapas meal a handful of times. In addition to Eggs Flamenco, I make Sizzling Shrimp with Garlic Chili Oil and White Beans with Sage (coming soon).

*I have had a hard time finding Spanish chorizo. The first few times I made this dish I used Mexican chorizo and I actually like it better. It has a softer texture than Spanish chorizo.
* I have never been able to find manchego cheese, so I just use Monterey jack.
* This makes four servings. I save half of the tomato mixture for as second dinner for Rusty and me.

Ingredients:
Extra-virgin olive oil
1 onion, diced
Kosher salt
2 garlic cloves, minced
1 cup (1/2-inch) diced Spanish chorizo
1 teaspoon smoked paprika
1 (28-ounce) can plum tomatoes, coarsely chopped with their juice
8 eggs
1/4 cup finely grated manchego cheese
2 tablespoons chives, chopped

Special Equipment:
4 (4-inch wide) flat ovenproof dishes/ramekins

Directions:
1. Coat a skillet with olive oil, add onions. Season onions with salt and sweat for 7 to 8 minutes or until onions are soft and aromatic. Add garlic and cook for 2 to 3 more minutes. Add chorizo and smoked paprika and cook for another 2 to 3 minutes. Add tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.

2. Preheat oven to 400 degrees. Fill ramekins about halfway with tomato mixture. Break 2 eggs into ramekins and sprinkle with grated cheese.

3. Place ramekins on a cookie sheet and place in preheated oven. Bake until egg whites are set but the yolks are still runny, about 12 minutes. Note: the eggs will continue to cook once removed from the oven.

4. When eggs are done, sprinkle with chives and serve.