Gather and prep all ingredients. If your sausage is cased, cut the case open with a knife and scoop out the meat.

Slice the pepper into 1/4 - 1/3" thick rings.

In a pan over medium-high heat, cook the chorizo until browned and slightly crispy. About 5 minutes. Remove from the pan, leaving any leftover grease.

Reduce pan heat to medium to medium-low. Place the pepper rings into the pan, then crack eggs into the rings.

Season eggs with salt and pepper to taste. Spoon the crispy chorizo over the top. Optionally garnish with some fresh chopped cilantro and a squeeze of lime juice.