Chorizo does the heavy lifting here, seasoning rice and eggs all at once. This shelf gives you one ingredient with all the flavour, so you build a complete dinner around it in one pan in under twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 990 calories a serving, 43 g protein, 105 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the chorizo into half-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chorizo until the edges brown and the fat renders, about 4 minutes, stirring once.
2. Add 1 small onion chopped and 2 cloves garlic minced, cooking until fragrant, about a minute. Stir in 1 cup rice and cook, stirring often, until the grains turn translucent at the edges, about 2 minutes.
3. Pour in 2 cups chicken broth and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 15 minutes.15 min
4. Make two wells in the rice with the back of a spoon. Crack 2 eggs into the wells, cover the skillet, and cook over medium heat until the whites set but the yolks stay soft, about 3 minutes.3 min
5. Season with salt and pepper to taste. Serve straight from the skillet.

Note Swap chorizo for any cooked sausage you have on hand. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with hot sauce, lime wedges, and a green salad if you want something fresh alongside.