Paella Breakfast Skillet

Ingredients

• Fresh parsley - For garnish
• Eggs - 4
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Saffron threads - A pinch
• Chicken broth - 2 cups
• Short - grain rice - 1 cup
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Onion - 1, diced
• Chorizo sausage - 1/2 pound, sliced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, then remove and set aside.
2. In the same skillet, add the onion, bell pepper, and garlic. Cook until softened.
3. Add the rice to the skillet and stir to coat in the oil. Cook for a couple of minutes until the rice becomes translucent.
4. Add the chicken broth, saffron, paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked.
5. Make four wells in the rice and crack an egg into each. Cover and cook until the eggs are done to your liking.
6. Sprinkle with the cooked chorizo and fresh parsley before serving.