Ingredients:

  • 1 lb Mexican Chorizo (raw, bulk style)
  • 1.5 lbs Yukon Gold potatoes, diced into ½ inch cubes
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 4 large eggs
  • ½ cup shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp sliced green onions

Instructions:

  1. Heat your cast iron skillet over medium high heat. Add the chorizo, breaking it apart with your spatula into small crumbles. Cook for 5-7 minutes until the meat is browned and the fat has rendered into a red, shimmering oil.
  2. Use a slotted spoon to move the chorizo to a plate. Note: Leave every drop of that red oil in the pan!
  3. Add the diced potatoes to the chorizo fat. Spread them in an even layer and let them sit undisturbed for 4 minutes until the bottoms are golden and crisp.
  4. Stir in the diced onion and red bell pepper. Cook for another 3 minutes until the onions are translucent.
  5. Add the minced garlic and smoked paprika. Stir constantly for 1 minute until the garlic smells fragrant but hasn't turned brown.
  6. Reduce the heat to medium. Cover the skillet with a lid for 5-7 minutes until the potatoes are tender when pierced with a fork.
  7. Remove the lid and stir the cooked chorizo back into the pan. Use a spoon to create four small wells in the mixture.
  8. Crack one egg into each well and sprinkle the shredded Monterey Jack cheese over the top.
  9. Cover the pan again for 3-5 minutes until the egg whites are opaque but the yolks are still jammy.
  10. Garnish with chopped cilantro and sliced green onions immediately before serving.