Chorizo from the shelf gives you dinner in one pan tonight. The sausage oils the pan, flavors the rice, and builds a quick supper around soft eggs on top. Comfort food that asks almost nothing of you.

Serves 2. 25 minutes, 8 at the stove.

About 380 calories a serving, 16 g protein, 44 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel and halve one small onion and mince one clove of garlic; slice the chorizo into thin coins. Heat 1 tablespoon of oil in a medium skillet over medium-high heat, add the chorizo, and cook until the edges brown and the fat renders, about 2 minutes.2 min
2. Add the onion and garlic to the pan, stir, and cook until the onion softens, about 1 minute. Pour in 1 cup of rice and stir to coat with the chorizo oil, then cook for 1 minute.1 min
3. Add 2 cups of water, salt lightly, and bring to a simmer. Cover and reduce to medium-low heat until the rice is tender and the liquid is nearly absorbed, about 15 minutes; stir once halfway through.15 min
4. When the rice is done, create two small wells in the surface. Crack two eggs into the wells, cover again, and cook over medium-low heat until the whites set and the yolks stay soft, about 3 minutes.3 min
5. Grind pepper over the eggs and serve in the pan or divide between two bowls.

Note Swap the rice for pasta if you prefer; use the same water and cooking time. Leftovers keep in the refrigerator for two days; reheat gently with a splash of water. Serve with lime wedges and hot sauce on the side, or top with fresh cilantro if you have it.