Spicy Chorizo and Egg Breakfast Skillet

Instructions

1. 1

   Heat olive oil in a large oven-safe skillet over medium-high heat. Add chorizo and cook, breaking it apart, for 5–6 minutes until browned and crispy with rendered orange fat. Remove excess grease if needed, leaving about 1 tablespoon in the pan.

2. 2

   Add onion and bell pepper, cooking 3–4 minutes in the chorizo fat. Add black beans, cherry tomatoes, and cumin. Stir to combine and cook 2 minutes until tomatoes start to soften.

3. 3

   Use a spoon to create 8 small wells in the mixture. Crack one egg into each well. Reduce heat to medium-low, season eggs with salt and pepper, and cover the pan. Cook 4–5 minutes for runny yolks, 6–7 minutes for set yolks.

4. 4

   Sprinkle shredded cheese over the top and replace the lid for 1 minute to melt. Serve directly from the skillet topped with fresh cilantro, sliced avocado, and hot sauce.