Preparation

Make the Avocado-Jalapeño Sauce: In a small blender or food processor, combine the sour cream (2 Tbsp), avocado (½ small), jalapeño (1 small), lime juice (1 Tbsp), olive oil (1 Tbsp), sea salt (¼ tsp), and chopped cilantro (1 Tbsp). Blend until smooth and creamy. Add 1–2 teaspoons of water if needed to thin the sauce to a drizzling consistency. Set aside.

Cook the Skillet: Heat the butter (1 Tbsp) in a skillet over medium-high heat. Add the spicy chorizo (4 oz) and cook, breaking it up with a spatula, for 3–4 minutes until browned and fully cooked. Add the red bell pepper (¼ cup), green bell pepper (¼ cup), red onion (2 Tbsp), and sliced jalapeño (1 small, optional) to the skillet. Sauté for 3–4 minutes until the vegetables soften.

Sprinkle the smoked paprika (½ tsp), cumin (¼ tsp), chili powder (¼ tsp), and sea salt (¼ tsp, optional) over the mixture. Stir well. Push the mixture to the sides of the pan, creating three small wells.

Crack the eggs (4 large) into the wells.

Reduce heat to medium-low, cover, and cook for 5–7 minutes until the egg whites are set but yolks remain runny (or to desired doneness).

Finish and Serve: Drizzle the prepared avocado-jalapeño sour cream sauce generously over the skillet. Sprinkle chopped cilantro (1 Tbsp) over the top. Drizzle lightly with olive oil (1 Tbsp) before serving for extra richness.