Ground chorizo cooks down to its own fat, taking on dark colour and richness, then takes eggs to dinner in minutes. The sausage renders quickly on high heat, so you have a hot pan and all the flavour already built when the eggs hit.

Serves 2. 15 minutes, 12 at the stove.

Cook mode

1. Heat 1 tablespoon oil in a 10-inch skillet over high heat. Break up 8 ounces chorizo into the pan and cook, stirring often, until the sausage is dark brown and has rendered its fat, about 6 minutes. Let it sit quiet for the last minute to crisp the edges.6 min
2. Crack 4 eggs directly into the skillet around the chorizo, season with salt and pepper, and cook without stirring until the whites are set and yolks are still soft, about 3 minutes.3 min
3. Slide the whole skillet to the table and eat from it, breaking yolk over the warm chorizo oil.

Note Swap in diced bell pepper or onion cooked with the chorizo. Leftovers keep a day, cold from the fridge. Serve with toast, hot sauce, and a sharp green salad, or double the eggs and serve two to a bowl with good bread.