In a large skillet over medium heat, add the crumbled chorizo, diced sweet yellow and red peppers, and chopped onion. Cook for 4-6 minutes, stirring occasionally, until fully cooked and browned.

Next, stir in the diced tomatoes, sliced zucchini, minced garlic, and paprika into the skillet. Cover and let it cook for an additional 5-7 minutes.

Using the back of a spoon, create four small wells in the vegetable mixture. Carefully crack an egg into each well, seasoning lightly with salt and pepper.

Cover the skillet once more and cook for 4-6 minutes, until the whites are fully set and the yolks are slightly thickened yet still runny.

Remove from heat and sprinkle cheese evenly over the top. Cover again and let sit for about 5 minutes, allowing the cheese to melt.