In a large cast iron skillet over medium heat cook the chorizo, breaking it apart with a wooden spoon until brown, approximately 6-8 minutes. Remove it from the skillet and set aside.
Add the onions to the skillet and cook in the chorizo grease until onions are translucent, approximately 5 minutes. Remove the onions from the skillet and set aside.
Add olive oil to the skillet, if necessary and the baby potatoes. Season with salt and pepper. Cook the potatoes until they are golden brown and crispy.
Add the green chiles along with the cooked onions and chorizo back to the skillet. Stir to combine.
Make 4 holes in the chorizo potato mixture and crack one egg into each well or hole. Season with additional salt and pepper, if desired. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Top with cheese.
Serve topped with salsa, pico de gallo, avocado, and/or cilantro.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type of ingredients used (example: chorizo, cheese, potatoes, and any additional toppings). It does not include the nutrition for any substitutions or additions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.