Begin by heating a cast iron skillet over medium-high heat. Add 1 pound of Mexican chorizo, using a spatula to crumble it as it cooks. Allow the chorizo to brown for 5-7 minutes until crispy.

Once the chorizo is beautifully browned, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet.

In the same skillet, add 1.5 pounds of diced Yukon Gold potatoes, spreading them evenly. Cook undisturbed for 4 minutes until they form a golden crust.

Stir in 1 medium diced yellow onion and 1 medium diced red bell pepper into the potatoes, mixing well. Cook for an additional 3 minutes.

Add 2 minced garlic cloves and 0.5 teaspoon of smoked paprika to the skillet. Cook for 1 minute until fragrant.

Reduce the heat to low and cover the skillet. Allow the potatoes to steam for 5-7 minutes until fork-tender.

Once the potatoes are tender, stir the chorizo back into the skillet. Create wells and crack 4 large eggs into them. Sprinkle 0.5 cup of Monterey Jack cheese over the top.

Cover the skillet again and cook for 3-5 minutes, until the egg whites are set but yolks remain slightly jammy.

Remove from heat and top with 2 tablespoons of chopped cilantro and 1 tablespoon of sliced green onions.