Huevos Habaneros

Preheat oven to 350°. In large skillet, cook chorizo, garlic, bell pepper, habanero pepper and onion over medium-high heat 5 minutes or until onion is tender, stirring occasionally. Add tomato sauce, pimientos and lime juice; cook 5 minutes or until slightly thickened, stirring occasionally. Makes about 3¼ cups.

Place 4 (8-ounce) oven-safe ramekins on rimmed baking pan; divide chorizo mixture into ramekins. Crack 1 egg over chorizo mixture in each ramekin; sprinkle with salt and pepper. Bake 20 minutes or until egg whites are cooked through.

Serve sprinkled with cheese and parsley along with baguette toasts.