1 tablespoon olive oil
2 tablespoons grated onion
1 clove garlic
1 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-ounce can) Spanish style tomato sauce
1/4 cup vegetable stock or water
1 1/2 cups (removed from casing and crumbled) Mexican chorizo
2 Hass avocados
1 lime, juiced
Sea salt and freshly ground black pepper
Vegetable oil cooking spray
1 dozen eggs
1 cup shredded Oaxaca cheese (see Cook's Notes) or mozzarella cheese
1/2 cup crema Mexicana (see Cook's Notes) or sour cream
Minced fresh cilantro leaves, for garnish
Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles
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