Dirty Daisy Recipe

Preheat oven to 425°F (220°C) if baking the tater tots. Spread frozen tater tots in a single layer on a rimmed baking sheet lined with parchment. Drizzle with 2 tablespoons vegetable oil, toss to coat, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake according to package instructions (usually 20–25 minutes), turning once, until crispy and golden. Alternatively, shallow-fry in a skillet over medium-high heat in batches until crisp (about 8–10 minutes total per batch). Keep warm on the baking sheet in a low oven (200°F/95°C) while you finish other components.

Cook chorizo

While the tots cook, heat a medium skillet over medium heat. Add the loose chorizo and break up with a spatula. Cook 6–8 minutes until cooked through and most fat is rendered.

Sauté aromatics

Push the chorizo to one side of the pan and add the diced onion and minced garlic to the cleared space (or transfer chorizo to a bowl and sauté onion/garlic in the same pan if it’s too greasy). Sauté 3–4 minutes until onion is softened and translucent. Stir together with the chorizo and taste for seasoning; adjust with a pinch of salt if needed.

Assemble tots with chorizo and cheese

When tater tots are hot and on the baking sheet, scatter cooked chorizo and sautéed onion evenly over the tots. Sprinkle the shredded Monterey Jack cheese over the chorizo and return to the oven for 2–4 minutes, or until the cheese melts. Remove and keep warm.

Make salsa

In a medium bowl combine 1 cup diced green tomatoes, 1 cup diced avocado, 1/2 tsp minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cumin. Gently fold to combine, taking care not to mash the avocado. Taste and adjust lime or salt as needed. Keep chilled until plating.

Prepare chipotle sour cream

In a small bowl whisk together 1/2 cup sour cream, 1 teaspoon minced adobo chipotle pepper, 1/2 teaspoon adobo sauce, 1/2 teaspoon lime juice, and 1/8 teaspoon salt until smooth and uniformly colored. Taste and add more adobo or lime if you prefer more heat or acidity. Transfer to a squeeze bottle or small bowl for serving.

Poach eggs

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar. Using a spoon, stir the water to create a gentle vortex and crack one egg into a small bowl, then slip it into the center. Poach 3–3.5 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs (work in batches if necessary).

Assemble and garnish

To assemble: Arrange a bed of cheesy chorizo tater tots on a large platter or divide between 2–4 plates (serves 2–4—see servings). Spoon generous dollops of green tomato & avocado salsa over the tots. Place poached eggs on top of the tots (two eggs per serving if serving 2). Drizzle chipotle sour cream over the eggs and tots. Finish with a scattering of sliced chives, microgreens or chopped cilantro, and a light grind of black pepper.