Eggs à la Valencienne

1. Prepare the Rice Base: Heat 2 tablespoons of olive oil in a large oven-safe skillet (like a cast iron pan) or an oven-safe dish over medium heat. If using chorizo, add it now and cook until crispy, about 3-5 minutes. Remove chorizo and set aside, leaving rendered fat in the pan.

2. Sauté Aromatics: Add the diced onion and bell pepper to the skillet (add a little more olive oil if needed). Sauté for 5-7 minutes until softened. Add the minced garlic and smoked paprika, and cook for another 1 minute until fragrant.

3. Build the Sauce: Stir in the undrained diced tomatoes and chicken or vegetable broth. If using saffron, add the steeped saffron with its liquid now. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.

4. Add Rice: Stir in the cooked rice until well combined with the tomato-pepper mixture. If you cooked chorizo, stir most of it back into the rice mixture, reserving a little for garnish. Spread the rice mixture evenly in the skillet.

5. Add Eggs & Bake/Cook: Create 4-6 small indentations in the rice mixture with the back of a spoon. Carefully crack one egg into each indentation.

- For Baked Eggs: Transfer the skillet to a preheated oven at 190°C (375°F). Bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm).

- For Stovetop/Fried Eggs (if your skillet is stovetop-safe): Cover the skillet with a lid and cook on medium-low heat for 8-12 minutes, or until the eggs are set as desired. Alternatively, you can fry the eggs separately in a different pan and place them on top of the rice mixture just before serving.

6. Garnish and Serve: Once the eggs are cooked, remove the skillet from the oven or stovetop. Garnish generously with fresh chopped parsley or cilantro and any reserved crispy chorizo. Serve hot, directly from the skillet, as a complete meal.