Chorizo and Egg Breakfast Bowl

1. 1

   Step 1

   • a.Crisp the Potatoes
   • b.Heat vegetable oil in a large 12-inch non-stick or cast-iron skillet over medium-high heat.
   • c.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.
   • d.Using a slotted spoon, transfer the cooked potatoes to a plate and set aside.
2. 2

   Step 2

   • a.Cook Chorizo and Vegetables
   • b.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.
   • c.Tilt the pan and spoon out most of the excess grease, leaving about 1 tablespoon in the skillet for flavor.
   • d.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.
   • e.Stir in the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Step 3

   • a.Scramble the Eggs
   • b.In a medium bowl, whisk the eggs with the salt and pepper until they are light and frothy.
   • c.Pour the whisked eggs into the skillet with the chorizo mixture. Let them set for about 30 seconds before you start scrambling.
   • d.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

   Step 4

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

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