Half a ring of chorizo crisps up fast in a hot pan and flavours everything around it. Eggs cook directly in the rendered fat while the chorizo browns, so you get a Spanish-style supper in one skillet without fuss.

Serves 2. 20 minutes, 18 at the stove.

About 210 calories a serving, 12 g protein, 7 g carbohydrate, 15 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Slice the chorizo into half-inch rounds and lay them flat in a large skillet over medium-high heat, cooking them without oil for about 4 minutes until the edges brown and fat renders into the pan. Tip the chorizo onto a plate.4 min
2. Add 1 tablespoon oil to the same skillet if it looks dry. Dice 1 small onion and cook it in the chorizo fat for 3 minutes until it softens, then mince and add 2 cloves garlic and cook for 30 seconds until fragrant.4 min
3. Push the onion and garlic to the edges of the skillet, crack 4 eggs into the middle, and scatter the chorizo rounds back on top. Cover with a lid or foil and cook for 3 minutes until the eggs are set but the yolks still give when pressed.3 min
4. Season with salt and pepper to taste and slide onto a plate to serve.

Note Swap chorizo for any hard sausage you have. Leftovers keep covered in the fridge for one day and reheat gently in a skillet. Serve with crusty bread and a green salad, or with toast to soak up the yolk and fat.

Two slices of chorizo stretched with eggs and rice into a quick skillet that leaves nothing behind. The rendered fat seasons everything, so this comes together in under thirty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 550 calories a serving, 18 g protein, 81 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Dice 2 slices of chorizo and set aside. Dice 1 small onion and mince 2 cloves of garlic.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chorizo and cook for 2 minutes, stirring, until the edges colour and fat renders; add the onion and cook for 2 minutes more until softened, then add the garlic and cook for 30 seconds until fragrant.
3. Stir in 1 cup of cooked rice (use leftover or cook rice ahead) and warm through for 2 minutes, breaking up any clumps as you stir.2 min
4. Make 4 wells in the rice and crack 4 eggs into them; season with salt and pepper. Cover the skillet and cook over medium heat for 5 minutes until the whites set but yolks stay runny.5 min
5. Slide onto plates or serve straight from the pan.

Note Swap the eggs for 1 cup of cooked beans if you prefer. Leftovers keep three days covered in the fridge and reheat gently. Serve with hot sauce, a lime wedge, or a simple salad on the side.

A half-inch of chorizo, sliced thin and fried until crisp, oils a pan of eggs cooked until the yolks are still soft. This is what you make when you have a scrap of good sausage and not much time.

Serves 2. 15 minutes, 12 at the stove.

About 190 calories a serving, 11 g protein, 1 g carbohydrate, 15 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Slice the chorizo into quarter-inch rounds and set a medium skillet over medium-high heat. Add 1 tablespoon of oil and the chorizo; cook, stirring occasionally, until the edges are dark and crisp and the fat has rendered into the pan, about 5 minutes. You will smell when it is done.5 min
2. Crack 4 eggs directly into the pan around the chorizo. Let the whites set on the hot oil without stirring for 2 minutes.2 min
3. Reduce the heat to medium and cover the pan loosely with a lid or foil. Cook until the whites are set but the yolks still jiggle when you move the pan, about 2 minutes more.2 min
4. Season with salt and pepper and slide onto a plate to serve.

Note Swap chorizo for any other good sausage, sliced thin. Leftovers keep a day in a covered container and can be reheated gently in a low oven. Serve with toast for soaking up the oil, or a green salad to cut the richness.