Martin's Breakfast Bowl Recipe

Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet and set aside.

In a large bowl whisk together the cornmeal, flour, sugar, baking powder and 1 tsp salt until evenly combined.

In a separate bowl whisk the milk, egg and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.

Fold in the shredded cheddar and the diced jalapeño until evenly distributed.

Pour the batter into the prepared pan or skillet and smooth the top. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Remove from oven and let cornbread cool 5 minutes, then cut into two generous squares (this recipe yields two breakfast portions) and keep warm.

While the cornbread bakes, heat a medium skillet over medium-high heat and add 1 tsp vegetable oil. Add the raw pork chorizo, breaking it up with a spatula.

Cook, stirring and breaking into small pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat into a bowl or paper towel-lined plate and keep warm.

In a small saucepan over low heat warm the milk until it begins to steam—do not boil.

Add the shredded cheeses a handful at a time, stirring constantly until fully melted and smooth. Stir in the drained diced tomatoes with green chiles, cumin, smoked paprika and 1/4 tsp salt. Keep warm over the lowest heat, stirring occasionally. If the queso becomes too thick, thin with 1–2 tablespoons additional milk.

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit at room temperature while other components finish to allow flavors to meld.

Cook the eggs

Heat a nonstick skillet over medium heat and add 1 tsp olive oil or butter. Crack eggs into the pan and cook to desired style: sunny-side up (cook until whites set but yolks still runny, about 2–3 minutes), over-easy (cook whites, flip gently and cook 20–30 seconds), or over-medium/well as desired. Season with salt and pepper. For scrambled, whisk eggs with a pinch of salt and cook, stirring, until soft.

Assemble the bowl

Place a warm cornbread square in the bottom of each serving bowl or shallow plate. Spoon half of the cooked chorizo over the cornbread. Ladle 1/4–1/3 cup spicy queso over the chorize and cornbread (adjust for preferred cheesiness). Top with 2 eggs (prepared any style) per bowl—note recipe quantities assume 2 eggs total for one serving; if serving two, double eggs or adjust as needed.

Add 2–3 tablespoons pico de gallo per bowl, arrange avocado slices on the side, and garnish with fresh cilantro leaves. Serve immediately so eggs and queso are warm.