Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1/2 pound Mexican chorizo, casing removed (225g)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 1 pound Yukon gold potatoes, peeled and diced (about 450g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded Monterey Jack cheese (or cheddar, or a Mexican blend) (115g)
  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Avocado, diced (optional)
  • Sour cream or Mexican crema (optional)
  • Hot sauce (e.g., Cholula, Tapatio) (optional)

Instructions:

  1. Dice the onion, bell peppers, and potatoes.
  2. Heat the oil in the skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned. Remove the chorizo from the skillet and set aside.
  3. Add the onion and bell peppers to the skillet and cook until softened.
  4. Add the diced potatoes, chili powder, cumin, and garlic powder to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and slightly browned.
  5. Return the cooked chorizo to the skillet and mix well.
  6. Sprinkle the shredded cheese evenly over the mixture in the skillet.
  7. Use a spoon to create four small wells in the cheesy potato mixture.
  8. Carefully crack one egg into each well. Season with salt and pepper.
  9. Transfer the skillet to a preheated oven (375°F / 190°C) and bake until the egg whites are set but the yolks are still runny (about 8-12 minutes) or Cover the skillet and cook over low heat until the egg whites are set (about 8-12 minutes).
  10. Remove the skillet from the oven (or stovetop). Garnish with fresh cilantro, avocado, sour cream, and hot sauce (if desired). Serve immediately.