Southwestern Breakfast Skillet with Black Bean Salsa and Avocado Crema

Wash and dice 1 pound of Yukon gold potatoes into 1/2-inch cubes. Place in a microwave-safe bowl, cover with a damp paper towel, and microwave for 4 minutes to partially cook.

While potatoes are cooking, dice 1 medium yellow onion and 1 medium red bell pepper. Mince 3 cloves of garlic.

Quarter 1 cup of cherry tomatoes. Drain and rinse 15 ounces of black beans. Chop 1/4 cup of cilantro for the salsa, reserving the remaining 1/4 cup for garnish.

In a small bowl, combine the quartered cherry tomatoes, black beans, juice of 1 lime, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside to let flavors develop.

For the avocado crema, in a food processor or blender, combine the flesh of 2 ripe avocados, 1/2 cup sour cream, juice of 1 lime, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth and creamy. Transfer to a bowl and refrigerate until ready to serve.

Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons olive oil. Once hot, add the partially cooked potatoes in a single layer. Cook undisturbed for 5 minutes to develop a golden crust.

Stir the potatoes and continue cooking for another 5 minutes, stirring occasionally, until potatoes are golden brown and crispy on multiple sides.

Add the diced onion and bell pepper to the skillet with the potatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add the minced garlic, 1 teaspoon cumin, and 1 teaspoon smoked paprika to the skillet. Stir and cook for 1 minute until fragrant.

Add 8 ounces of chorizo to the skillet, breaking it up with a wooden spoon. Cook for 5 minutes, stirring occasionally, until the chorizo is browned and cooked through.

Using a spoon, create 8 wells in the mixture. Crack an egg into each well. Season eggs with a pinch of salt and pepper.

Cover the skillet and cook for 4-5 minutes, or until egg whites are set but yolks are still runny (or cook longer if you prefer firmer yolks).

Remove from heat and top with the black bean salsa, dollops of avocado crema, and the remaining 1/4 cup fresh cilantro.

Serve immediately, with extra lime wedges and avocado crema on the side.