Preheat the oven to 375 F.
Prepare the Tomato Confit: Place the tomatoes, garlic and olive oil in an ovenproof dish and place in the oven for 12-15 minutes, or until the tomatoes shrivel slightly. Remove and set aside ( ½ will be for garnish).
Prepare the crumble by mixing all dry ingredients together. With you fingers, rub in the butter until just barely incorporated and you have a chunky mixture–set aside.
Char the Jalepeño over a live flame or under a broiler. Allow to cool then peel, de-seed and stem and chop coarsely.
In a large sautoir, brown the chorizo with the onions.
Add the shredded greens and cook for 4-5 minutes until the greens are wilted and cooked down.
Add the corn and cook for another 2 minutes–remove from heat and allow to cool.
Add the cheeses, crema and eggs. Carefully fold in ½ of the confit tomatoes and all of the jalepeño Season to taste. Scoop into oven proof containers or a casserole dish.
Cover each with about 2 tbsp. of crumble topping pressing down just to anchor the chunks.
Bake in a 375F oven until the crumble is golden brown and the eggs are set–about 15 minutes.
Serve warm or room temperature-garnished with crema, cilantro and a confit tomato.
Recipe courtesy of Chef Barbara Alexander / Photo credit David Siegel Insight Studio