1. Mix together the cumin, paprika, garlic powder, oregano and chili powder. In a large sauce pan over medium/ medium-high heat, cook the chorizo. Cook on one side for 5-6 minutes, then flip and cook the for about another 5 minutes. Use your spatula break up the links into small pieces, and continue to cook until no longer pink inside. Once cooked, spoon into a paper towel lined bowl to absorb excess grease. 

2. Clean the pan, then heat the extra virgin olive oil over medium-high heat. Add the sliced onions and peppers. Spread them out into an even layer and let them cook, untouched about 5-6 minutes. Stir and cook another 4 minutes until the peppers and onions are browned. Add the spice mix and the grated garlic, stir to coat then cook for 1 minute. Add the tomatoes and bring to a simmer, then add the chorizo and stir. 

2. Add your eggs, then cover and cook 5-8 minutes depending on how you like your eggs. Make sure the whites have been cooked and are no longer translucent. If you don’t want runny eggs, cook them 8-10 minutes for fully cooked poached eggs.

3. To serve, plate a few spoonfuls of the chorizo tomato mixture, your eggs, and top with crumbled queso fresco. Eat with sturdy thick bread, fresh biscuits, or naan.