Prep your base. If using potatoes, dice into 1/2-inch cubes. Sauté in a skillet with a little oil, salt, and pepper until tender and golden, about 12–15 minutes. If using rice or sweet potatoes, have them cooked and ready.

Cook the chorizo. Heat a large skillet over medium. Add chorizo and break it up with a spatula. Cook until browned and slightly crispy at the edges, 6–8 minutes. If it’s very fatty, spoon off a bit of the excess fat, but leave enough to coat the pan.

Sauté aromatics. Add diced onion and bell pepper to the skillet with the chorizo. Cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.

Season to taste. Taste the mixture. Add a pinch of salt only if needed (chorizo is salty), a few cracks of pepper, and optional smoked paprika or cumin for depth.

Scramble or fry the eggs. In a separate nonstick pan, melt a little butter or oil over medium-low. Whisk eggs with a pinch of salt and pepper. Cook gently, stirring, until soft and creamy for scrambled; or fry eggs sunny-side up or over easy if you prefer runny yolks.

Warm the base. If your potatoes or rice have cooled, warm them in the skillet or microwave. A hot base makes the whole bowl taste better.

Assemble the bowls. Add a scoop of potatoes or rice to each bowl. Top with a generous spoonful of the chorizo mixture, then eggs. Sprinkle with cheese so it melts slightly.

Finish with freshness. Add avocado, cilantro, green onions, and a squeeze of lime. Spoon on salsa or hot sauce. Serve right away.