A straight-ahead skillet supper built on the sweet-spiced heat of good chorizo. The sausage crisps while you cook rice, then eggs finish everything in two minutes. This shelf asks for nothing but what feeds two.

Serves 2. 25 minutes, 8 at the stove.

About 590 calories a serving, 20 g protein, 97 g carbohydrate, 12 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot, add 1 cup rice and a pinch of salt, stir once, cover, and reduce heat to low. Cook until tender, about 18 minutes, while you tend to the chorizo.
2. Slice the chorizo into thin rounds and heat 1 teaspoon oil in a wide skillet over medium-high heat. Add the chorizo slices and cook, stirring occasionally, until the edges brown and the fat renders, about 5 minutes. Push the chorizo to the sides of the pan.5 min
3. Crack 4 eggs into the cleared center of the skillet, season with salt and pepper, and let them set undisturbed for 1 minute. Then stir gently until the whites are cooked through but the yolks remain soft, about 1 minute more. Taste and adjust salt.2 min

Note Swap chorizo for any good sausage you have. Leftovers keep refrigerated for two days and reheat well in a skillet. Serve with lime wedges, sliced avocado, or hot sauce on the side if you have them.