Chorizo and Egg Breakfast Bowl

Instructions

1. 1

   Crisp the Potatoes

   • Heat vegetable oil in a large 12-inch non-stick or cast-iron skillet over medium-high heat.
   • Add the diced potatoes in a single layer, ensuring not to overcrowd the pan. Cook for 10-12 minutes, turning every few minutes, until they are golden brown and crispy on all sides and tender inside.
   • Using a slotted spoon, transfer the cooked potatoes to a plate and set aside.
2. 2

   Cook Chorizo and Vegetables

   • In the same skillet, add the Mexican chorizo. Cook over medium heat for 6-8 minutes, using a wooden spoon to break it into small crumbles. Cook until it's browned and fully cooked through.
   • Tilt the pan and spoon out most of the excess grease, leaving about 1 tablespoon in the skillet for flavor.
   • Add the chopped onion and bell pepper to the skillet with the chorizo. Sauté for 4-5 minutes until the vegetables soften and become translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Scramble the Eggs

   • In a medium bowl, whisk the eggs with the salt and pepper until they are light and frothy.
   • Pour the whisked eggs into the skillet with the chorizo mixture. Let them set for about 30 seconds before you start scrambling.
   • Gently push the eggs from the edges toward the center with a spatula, creating soft curds. Continue cooking for 2-3 minutes until the eggs are softly scrambled and just set. Avoid overcooking.
4. 4

   Combine and Serve

   • Gently fold the crispy potatoes back into the skillet with the chorizo and egg mixture. Stir just until everything is combined and heated through.
   • Divide the mixture evenly among four serving bowls.
   • Garnish each bowl with shredded cheese, sliced avocado, and a sprinkle of fresh cilantro.
   • Serve immediately with salsa and sour cream on the side, if desired.