Fresh chorizo cooks down to a rich, spiced meat base that holds eggs and crisps them in the rendered fat. The smoked paprika and cilantro in the sausage do all the seasoning work, so this skillet comes together in one pan in twenty minutes flat.

Serves 2. 25 minutes, 20 at the stove.

About 430 calories a serving, 49 g protein, 6 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Crumble in 12 ounces chorizo and cook, stirring often, until the meat is browned and most of the fat has rendered, about 8 minutes. Drain off all but 2 tablespoons of fat.8 min
2. Dice 1 small onion and add it to the chorizo, stirring until softened, about 3 minutes. Taste and add salt and pepper as needed.3 min
3. Make four small wells in the chorizo mixture and crack one egg into each well. Cover the skillet and reduce heat to medium. Cook until the whites are set and the yolks are as firm as you like them, about 4 minutes for soft yolks. Divide between two bowls and serve.4 min

Note Use two teaspoons of chorizo spice mix and 6 ounces chorizo with 2 cups of diced roasted potatoes for a heartier version. Keep leftovers in an airtight container in the refrigerator for three days and reheat gently in a skillet. Serve with warm flour tortillas and hot sauce.