Preheat the oven to 375 degrees F.

Heat the olive oil in a large skillet, and sauté the onions for about 8-10 minutes over low heat to bring out their sweetness.

Prep your peppers and garlic while the onions are slowly sautéing. Add the peppers to the skillet, and cook for about 8 minutes. Then add the garlic, cumin, sea salt, pepper, coriander, and cayenne, and saute about 4 more minutes.

While everything is sautéing, mix the eggs, sour cream, cornstarch, sea salt and pepper, and cilantro or parsley in the food processor.

Put the pepper onion mixture in the bottom of a greased 9' x 13' Pyrex dish. Stir in about half (2 ounces) of the grated Pepper Jack and all of the Tofurky chorizo.

Pour the egg and sour cream mixture over the top of the pepper/onion/Pepper Jack/chorizo mixture, and sprinkle with the remaining 2 ounces of grated Pepper Jack.

Bake at 375 degrees for 40-45 minutes.