01 -
Preheat the broiler to high and position a rack at the second highest position in the oven. Arrange a baking sheet with foil and place peppers on foil. Roast peppers, turning to char each side, until the pepper is black on all sides, about 10 minutes. Remove from the oven and place in a bowl or Ziploc bag. Seal with plastic wrap and steam for 10 minutes.
02 -
In the meantime, bring the salsa together. Combine the tomatoes, avocado, lime juice, 2 tablespoons olive oil, cilantro, and onion in a small bowl. Season with a pinch of salt and pepper and stir gently until coated.
03 -
Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook the diced potatoes until golden, glossy, and very soft, about 10 minutes.
04 -
Once potatoes are soft, add the chorizo and crumble while it browns.
05 -
Peel the charred skin from the poblanos and roughly dice.
06 -
Once chorizo is completely crumbled, add the beans, poblanos, and seasonings. Mix well to combine, then season to taste with salt and pepper.
07 -
Create 4 nests in the potato mixture and crack eggs into each nest. Cover the skillet and cook until egg whites have set. Season the egg with salt and pepper.
08 -
Serve the skillet with cherry tomato salsa and extra cilantro. Store in airtight containers for up to a week; store the salsa for up to 2 days.