A weeknight skillet where smoked chorizo does the heavy lifting, crisping up to season eggs and toast the edges of potatoes. This shelf has exactly what you need for something warm and done in one pan under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 340 calories a serving, 15 g protein, 34 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cut 12 ounces waxy potatoes into half-inch dice and add them to the pan, stirring often. Let them cook uncovered for 10 minutes until the edges turn golden and a fork pierces the centers.10 min
2. Chop the 8 ounces smoked chorizo into half-inch pieces and dice 1 large bell pepper. Push the potatoes to the side, add the chorizo to the center of the pan, and cook for 2 minutes until the edges brown. Stir in the bell pepper and cook for another 2 minutes.4 min
3. Push the mixture to the edges and crack 4 eggs into the center of the pan. Cover with a lid or baking sheet and cook for 4 minutes until the whites set but the yolks remain runny. Season with salt and pepper to taste and serve straight from the pan.4 min

Note Swap the potatoes for cauliflower florets if you prefer. Leftovers keep, covered, for three days and reheat well in a skillet over medium heat. Serve with a bright salad or crusty bread to soak up the chorizo oil.