Fully cooked chorizo crumbles turn a simple skillet of eggs and rice into something with serious flavor—smoky, spiced, and ready in minutes. This is a weeknight dinner that tastes like you planned ahead.

Serves 2. 25 minutes, 15 at the stove.

About 790 calories a serving, 31 g protein, 103 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a medium skillet over high heat. Stir in 1 cup rice, then reduce heat to low, cover, and cook until the water is absorbed, about 18 minutes. While the rice cooks, dice 1 small onion and mince 2 cloves garlic.18 min
2. In another skillet, heat 2 tablespoons oil over medium heat. Add the diced onion and cook, stirring often, until soft, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.5 min
3. Stir the chorizo crumbles into the onion mixture and cook for 2 minutes to warm through, then crack 4 eggs directly into the skillet. Cover and cook until the whites are set but the yolks still jiggle, about 3 to 4 minutes.4 min
4. Divide the rice between two bowls, top each with 2 eggs and half the chorizo mixture, season with salt and pepper, and serve right from the skillet.

Note Swap the eggs for diced tomato and a splash of water to braise the chorizo instead. Leftovers keep three days covered in the fridge; reheat gently in a skillet with a splash of water. Serve with lime wedges, hot sauce, or a simple salad on the side.