Cheesy Baked Huevos Rancheros

Preheat the oven to 450°F. Drain and rinse the beans. Wash and dry the tomatoes. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, pepper sofrito, tomatoes, guajillo sauce, and 1 teaspoon of water; season with salt and pepper. Stir to thoroughly combine. Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Tightly cover the tray with foil and bake 12 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

In the tray of partially cooked base, using the back of a spoon, carefully press down on the tomatoes to burst; stir to combine. Using the spoon, create 2 shallow wells in the tray. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the chorizo is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.  

Meanwhile, wrap the tortillas in foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished tray topped with the sour cream, guacamole, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!