Spiced pork sausage cooks down into crispy bits, then eggs finish in the fat and heat—all in one skillet with almost no active time. This shelf needs only what's in your kitchen to become dinner.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 29 g protein, 7 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the chorizo into 1/4 inch thick rounds. Heat 1 teaspoon oil in a large skillet over medium-high and cook the chorizo rounds until the edges brown and the sausage releases its fat, about 5 minutes, stirring once halfway through.5 min
2. While the chorizo cooks, dice 1 small onion and mince 1 clove garlic. Push the cooked chorizo to the side of the pan, add the onion and garlic to the fat, and cook until soft, about 2 minutes.2 min
3. Crack 4 eggs into the skillet, breaking the yolks if you prefer scrambled eggs or leaving them whole for runny yolks. Sprinkle with salt and pepper. Cover and cook until the whites set but the yolks remain soft, 3 to 4 minutes for runny or 5 to 6 for firm.4 min

Note Swap eggs for 1 cup cooked rice to make a skillet fried rice instead. Leftovers keep three days, covered, and reheat well in a pan over medium heat. Serve with toast to soak up the chorizo fat, or alongside a simple green salad.