BOUNTY GARDENS

Directions

1. Heat avocado oil in a large skillet over medium heat. Add chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove chorizo from skillet and set aside, leaving the rendered fat in the pan.
2. In the same skillet, add onion and cook until softened, about 3-5 minutes. Add garlic and jalapeño (if using), and cook for another minute.
3. Add diced potatoes to the skillet, season with cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, about 10-12 minutes.
4. While the potatoes are cooking, crack the eggs into a bowl and season with salt and pepper. Once the potatoes are done, make 8 small wells in the potato mixture and carefully pour an egg into each well. Cover the skillet and cook until the eggs are cooked to your desired doneness, about 3-5 minutes.
5. Top the eggs with the reserved chorizo, chopped cilantro, and crumbled queso fresco. Serve with warm corn tortillas on the side.