Melt the coconut oil in a large cast iron pan or skillet over medium heat. Add the chorizo and cook, stirring often, until crumbled, cooked through and browned, about 8 minutes. Remove the chorizo from the pan and set aside.

Add the diced onion and bell pepper to the hot pan and sauté until the onions are translucent and starting to soften, about 5 minutes. Add the minced garlic and spices and cook for an additional 1 to 2 minutes, stirring to combine.

Add back the cooked chorizo and diced tomatoes, with the juice. Bring the meat mixture to a simmer and let cook for 15 minutes or until the mixture is thick and the liquid is almost completely reduced.

Make enough wells in the pan for each egg with the back of a spoon.

Crack one egg into each well.

Cover and continue cooking until the egg whites are set, and the yolks are cooked to the desired consistency. This should take about 6 minutes for a soft yolk and up to 10 minutes for a fully cooked yolk.

Remove the lid and sprinkle with crumbled queso fresco and chopped cilantro. Serve.