1. Adjust rack to lower-middle position. Preheat oven to 375 degrees F. 2. SAUCE. 3. Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes. 4. Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes. 5. Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds. 6. Add tomatoes and basil. Season with salt and pepper to taste. 7. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes. 8. Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps. 9. EGGS AND CHEESE. 10. Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs. 11. Evenly top divots with ricotta and crack an egg on top of each one. 12. Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes. 13. Remove from oven and serve immediately with bread. ---------------------------------------------------------------------------
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