In a bowl, whisk the eggs, mozzarella, Parmesan, sea salt, black pepper, cayenne pepper, and 1 tablespoon of the parsley.

Lightly spray the bowl of a slow cooker with cooking spray.

Transfer the beaten eggs to the slow cooker. Distribute above the cut chorizo and dried tomatoes over the eggs.

Cover and cook on LOW for 2½ hours, or until the egg mixture has set.

Sprinkle with more parsley just before serving. Serve warm.