Chorizo Bowl Recipe

Cook chorizo

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the ground pork chorizo, breaking it up with a spatula. Sprinkle smoked paprika, ground cumin, 1/2 teaspoon kosher salt, and black pepper over the meat. Cook 6–8 minutes, stirring occasionally, until browned, cooked through, and slightly crispy at the edges. Taste and adjust seasoning. Remove from heat and keep warm.

Simmer grits

Bring 3 cups water and 1/2 cup whole milk to a gentle boil in a medium saucepan. Add 3/4 teaspoon kosher salt. Gradually whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 15–25 minutes until thick and creamy (time varies by grits).

Finish grits

When grits are tender and creamy, stir in 2 tablespoons butter until melted. Remove from heat and fold in 1 cup grated sharp cheddar until fully incorporated and smooth. Season with 1/4 teaspoon black pepper and adjust salt to taste. Keep covered and warm.

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 1 minced seeded jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon kosher salt in a small bowl. Mix gently and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust lime or salt as needed.

If you don't have quick pickled red onions, thinly slice 1 small red onion and pack into a jar. Warm 1/2 cup apple cider vinegar with 1/2 cup water, 1 tablespoon sugar and 1 teaspoon salt until sugar dissolves. Pour hot brine over onions, let cool to room temp, then refrigerate at least 30 minutes. Measure out 1/4 cup for the bowl.

Fry eggs

Heat a nonstick skillet over medium-low and add 1 teaspoon vegetable oil. Crack 2 eggs into the pan and cook until whites are set but yolks remain runny, about 2–3 minutes for over-easy. Gently flip and cook 15–30 seconds more for over-easy yolks; remove to a plate. Season eggs with a pinch of salt and pepper.

Assemble bowl

Divide the warm cheddar grits between two bowls (about 1/2 cup grits per bowl as desired). Spoon the cooked chorizo evenly over the grits. Top each bowl with one fried over-easy egg. Spoon 2–3 tablespoons pico de gallo onto each bowl. Add about 2 tablespoons pickled jalapeños and 2 tablespoons pickled red onions per bowl (adjust to taste). Garnish with fresh cilantro leaves and a lime wedge on the side.

Serve immediately so the runny eggs mix with the warm cheddar grits and chorizo. Provide extra pickles, hot sauce, or lime wedges on the side.