Ingredients:

  • 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
  • 8 oz Mexican chorizo, casings removed
  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 4 large eggs
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled
  • 1 medium lime, cut into wedges

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the chorizo, breaking it apart with a spatula, and cook for 5–7 minutes until browned. Use a slotted spoon to remove the meat, leaving the rendered fat in the pan.
  2. Toss the diced potatoes into the chorizo fat in a single layer. Let them sit undisturbed for 4–5 minutes to develop a crust, then flip and stir occasionally until golden and fork-tender.
  3. Stir in the diced onion and red bell pepper. Sauté for 3–4 minutes until onions are translucent. Add the minced garlic, smoked paprika, and cumin, stirring for 60 seconds.
  4. Fold the cooked chorizo back into the potato mixture.
  5. Use a spoon to create four small wells in the mixture. Carefully crack one egg into each well. Reduce heat slightly and cook until the egg whites are set but the yolks remain velvety.
  6. Remove from heat and garnish with chopped cilantro, crumbled Cotija cheese, and lime wedges.