# Components:
→ Seafood & Meats
01 - 8 oz large shrimp, peeled and deveined
02 - 5 oz chorizo sausage, sliced
→ Vegetables
03 - 1 medium russet potato, diced
04 - 1 red bell pepper, diced
05 - 1 small yellow onion, chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely diced (optional)
→ Spices & Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp chopped fresh cilantro (for garnish)
→ Oils
14 - 2 tbsp olive oil
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and sauté, stirring occasionally, until golden and tender, approximately 8 to 10 minutes. Remove potatoes from skillet and set aside.
02 - Pour remaining olive oil into the skillet. Add sliced chorizo and cook for 2 to 3 minutes until starting to brown and release flavorful oils.
03 - Add chopped onion, red bell pepper, and jalapeño if using. Sauté for 3 to 4 minutes until vegetables are softened. Incorporate minced garlic and cook for an additional 30 seconds.
04 - Return the sautéed potatoes to the skillet. Sprinkle in smoked paprika, ground cumin, salt, and black pepper; stir until the mixture is evenly seasoned.
05 - Move the mixture towards the skillet edges to leave a space at the center. Add shrimp to the center and cook for 1 to 2 minutes per side, until pink and opaque. Mix all ingredients together.
06 - Create four wells in the mixture, crack one egg into each well. Lower heat to a gentle setting, cover the skillet, and cook for 4 to 5 minutes until eggs are just set. For firmer yolks, extend cooking by 1 to 2 minutes.
07 - Garnish skillet with chopped cilantro and serve promptly.
