This is weeknight dinner built on good sausage: chorizo cooks down into a spiced base for eggs and rice, all in one pan. The shelf gives us the protein and flavor; we build around it with pantry staples.

Serves 2. 30 minutes, 25 at the stove.

About 820 calories a serving, 30 g protein, 128 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 oz chorizo into thin half-moons. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chorizo until the fat renders and the edges brown, about 5 minutes, stirring often.5 min
2. Dice 1 small onion and mince 2 cloves garlic. Push the chorizo to the side and add the onion to the cleared space; cook until softened, about 3 minutes, then add the garlic and cook 1 minute more. Stir everything together.4 min
3. Add 3/4 cup rice and stir to coat it in the fat, cooking for 1 minute. Pour in 1.5 cups chicken broth, season with salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes.15 min
4. Make four wells in the rice with the back of a spoon. Crack 4 eggs into the wells, cover the skillet, and cook over low heat until the whites are set but the yolks are still soft, about 4 minutes. Taste and adjust seasoning with salt and pepper.4 min

Note Swap chorizo for another cooked sausage if the shelf changes. Leftovers keep three days refrigerated and reheat gently on the stovetop with a splash of water. Serve with hot sauce on the side or finish with fresh lime juice and cilantro if you have it.