Cooking Instructions

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut the potatoes into 1-inch pieces. Drain and rinse the pinto beans. Remove the casings from the breakfast sausage if needed.
• Heat a cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
• Add the potatoes to the skillet and season with kosher salt and black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
• Add the beans, sausage, salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then reduce heat to low. Sprinkle with the remaining cheese. Create divots in the mixture with the back of a spoon and crack an egg into each divot.
• Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice the avocado and coarsely chop the cilantro.
• Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.