Cook the Chorizo:

• In a large, heavy-bottomed skillet over medium heat, add the chorizo. Break it up with a wooden spoon and cook until it’s browned and cooked through, about 10 minutes. Once done, remove the chorizo from the skillet and set aside.

Sauté Vegetables:

• In the same skillet, add the chopped red bell pepper and onion. Cook in the chorizo grease until the onions become translucent, about 5 minutes. If needed, remove excess grease with a slotted spoon and set aside the cooked vegetables with the chorizo.

Crisp the Potatoes:

• If there isn’t enough grease left in the pan, add a tablespoon of oil. Add the diced baby yellow potatoes, season with salt and pepper, and cook. Stir occasionally until the potatoes are golden and crisp.

Combine Ingredients:

• Return the chorizo and vegetables to the skillet with a slotted spoon, adding the drained green chiles. Stir well and continue cooking until the potatoes are tender, about 5-10 more minutes.

Add Cheese:

• Sprinkle the Monterey Jack cheese over the mixture and stir until the cheese is melted and well incorporated.

Cook the Eggs:

• Make two wells in the potato mixture and crack an egg into each. Season with a bit more salt and pepper. Cover the skillet and cook until the eggs are set to your liking, approximately 4-5 minutes.

Garnish and Serve:

• Top with salsa, diced avocado, and sprinkle with fresh chives. Serve the skillet hot, directly from the pan for a hearty and flavorful breakfast.