Chorizo & Eggs Recipe

Par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water by 1 inch, add a pinch of salt, bring to a boil, then simmer 6–7 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Crisp the potatoes

Heat a large skillet (preferably cast-iron) over medium-high heat. Add 2 tbs neutral oil until shimmering. Add the diced potatoes in a single layer (do in batches if needed). Cook without moving 4–5 minutes to develop a crust, then stir. Add 1/2 cup diced yellow onion and the minced garlic, smoked paprika, ground cumin, 3/4 tsp salt and 1/4 tsp pepper. Continue to cook, stirring occasionally, until potatoes are golden and edges are crisp, about 6–8 more minutes. Reduce heat to low and keep warm in the skillet while you cook the chorizo and eggs.

Cook the chorizo

In a separate 10-inch skillet over medium heat, add 1 tbs neutral oil and crumble in the chorizo. Cook, stirring and breaking up large pieces, until browned and cooked through, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and discard excess leaving about 1 tbs in the pan for flavor.

Prepare eggs

While the chorizo finishes, crack the eggs into a bowl, add 2 tbs milk, 1/2 tsp salt and 1/4 tsp pepper, and whisk until smooth and slightly frothy.

Combine eggs and chorizo

Lower the heat under the chorizo pan to medium-low. Pour the whisked eggs into the skillet with the chorizo. Let sit undisturbed 10–15 seconds, then gently stir and fold with a spatula, cooking until the curds are soft and scrambled but still slightly glossy — about 2–3 minutes. Remove from heat to avoid overcooking. Taste and adjust seasoning.

Heat and loosen beans

In a small saucepan over low heat, combine 1 cup refried beans, 1 tbs butter (or lard), and 2 tbs water or broth. Stir frequently until warmed through and smooth, 3–5 minutes. If beans are too thick, add a little more water 1 tsp at a time. Season with 1/4 tsp salt and a pinch of black pepper. Keep warm.

Make pico salsa

Combine 1 cup diced tomatoes, 1/2 cup finely diced red onion, and 1/4 cup chopped cilantro in a small bowl. Add 1 tbs fresh lime juice and 1/4 tsp salt, stir, and let sit at room temperature for at least 5 minutes so flavors meld. Taste and adjust lime or salt as needed.

Crumble cheese

Crumble 1/2 cup queso fresco and set aside for garnish.

Prepare toast or tortillas

If using toast: toast 2 slices of bread and spread with 1 tbs butter if desired. If using corn tortillas: heat a dry skillet over medium-high and warm 4 tortillas 20–30 seconds per side until pliable and lightly charred; optionally brush with a little butter.

To assemble for each serving: Spoon a generous portion of warm refried beans onto the plate or skillet. Top with a portion of the crispy breakfast potatoes alongside. Spoon the chorizo-scrambled eggs next to the potatoes. Scatter crumbled queso fresco over the eggs and potatoes, add a spoonful of pico salsa, and finish with a sprinkle of chopped cilantro to taste. Serve with the choice of toast or warm tortillas on the side.

Optional finishing: Add hot sauce or sliced avocado if desired.