Heat a nonstick or cast-iron skillet over medium heat. Add the raw chorizo (broken into small pieces) to the dry pan and cook, stirring and breaking up with a spatula, for 4–5 minutes until browned and cooked through. If the chorizo is very lean, add 1 teaspoon olive oil before cooking. Transfer the cooked chorizo to a small bowl and leave the rendered fat in the pan.

Scramble the eggs

Lower the heat to medium-low and add 1 tablespoon butter to the pan with the reserved chorizo fat. Whisk the 2 eggs in a bowl with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon smoked paprika (if using). Pour eggs into the pan and let them sit for 10–15 seconds, then gently stir with a spatula, folding until they form soft, slightly runny curds, about 1–2 minutes. Remove from heat just before fully set — carryover will finish them.

Combine eggs and chorizo

Return the cooked chorizo to the pan and gently fold it into the scrambled eggs until evenly distributed. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Assemble and melt cheese

Place the bottom half of the ciabatta on a clean surface. Spoon the chorizo-scrambled egg mixture onto the bread. Top with 2 slices of Pepper Jack cheese. Place the sandwich open-faced under a broiler or cover the skillet with a lid for 30–60 seconds on low heat to melt the cheese—watch carefully to avoid burning. If using a broiler, position rack 6–8 inches from the element and broil just until cheese bubbles and softens.

Finish and serve

Spread a thin layer of butter on the cut face of the top half of the ciabatta (optional) and place it on the sandwich. Garnish with chopped cilantro or parsley and add hot sauce or salsa to taste if desired. Serve immediately while warm.