Chorizo crisps in a hot pan while eggs cook alongside, making a meal that's on the table in minutes. The sausage is already seasoned and spiced, so all you need is eggs and bread to turn it into dinner.

Serves 2. 15 minutes, 12 at the stove.

About 730 calories a serving, 33 g protein, 31 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the chorizo into thin rounds about one-quarter inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the chorizo in a single layer, cooking without moving it until the edges brown and fat renders, about three minutes.3 min
2. Flip each slice and cook the other side until crisp, another two minutes, then push to the side of the pan. The chorizo is done when both sides have browned edges.2 min
3. Add 1 tablespoon butter to the empty side of the pan, crack 4 eggs into it, and season with salt and pepper. Let the whites set for two minutes while the chorizo stays warm on its side of the pan.2 min
4. Cook the eggs to your preference, one more minute for runny yolks or three to four more for firm ones. While the eggs cook, toast the bread until golden.1 min

Note Swap the eggs for a can of white beans if you prefer, stirring them in with the butter to warm through. Leftovers keep in the fridge for one day and taste good cold or warmed in the toaster oven. Serve with hot sauce and a green salad on the side to round out the plate.