Heat the oil and add the diced onions, crushed garlic, and diced bell peppers.
Cook until the onions and peppers are soft, about 5 to 7 minutes.
Add the spices: achiote/annatto (or paprika), cumin powder, chipotle powder (or your choice of chili powder), diced hot pepper, salt/pepper.
Add the sliced chorizo or crumbled merguez, continue to cook for another 10 minutes.
Add the diced tomatoes and continue cooking for another 20-25 minutes, or until the tomatoes have broken down and you start to have a nice thick sauce.
Taste and adjust salt/pepper/spices to your taste.
Add the eggs, cover, and cook until the whites are fully cooked and the yolks are done to your preference, about 10-12 minutes. For the oven method, have the oven pre-heated to 375F, carefully transfer the hot pan (oven proof) to the oven’s middle rack, and bake for about 10 minutes.
Remove the pan from the heat, sprinkle with freshly chopped cilantro, green onions, jalapeno slices (optional), and crumbled queso fresco. Serve immediately with avocado slices, garlic bread or toasted pita bread, etc.