In a large cast-iron skillet, heat the pan over medium heat and add the diced chorizo. Cook for 6–8 minutes, breaking it apart with a spatula, until browned and cooked through.

Using the same skillet with the remaining chorizo grease, add the chopped onion. Sauté for about 5 minutes until the onions become translucent.

Add the quartered baby potatoes to the skillet and season with kosher salt and pepper. Cook for 10–12 minutes until golden brown and crispy.

Stir in the cooked onions and browned chorizo along with the diced green chiles. Mix well and allow to cook together for about 2–3 minutes.

Make four wells in the mixture and crack an egg into each well. Cover the skillet and reduce the heat to low, cooking the eggs for 5–8 minutes.

Once the eggs are cooked, top the skillet with shredded cheese and add optional garnishes such as salsa, sliced avocado, and fresh cilantro.