Summer Breakfast Skillet

1. 1

   In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.

2. 2

   With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

3. 3

   Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

* Per serving · 4 servings · Values may vary.