In a large skillet in medium heat add chorizo. Break apart chorizo with the back of a spatula. Add bacon and cook for 5-7 minutes stirring often, until bacon is crisp. Carefully drain off about ½ the fat and return to stovetop.
Add potatoes, cabbage, onions and peppers to the skillet and cook for about 8-10 minutes until the potatoes are golden brown.
Now empty the bacon and pepper into a bowl and set aside. Return the skillet to stovetop.
Crack 4 eggs, separately into skillet and let cook for about 1 minute, until egg whites set. Don’t stir.
Now carefully spoon the potato, pepper, bacon mixture around the eggs, sprinkle in the cheese and cook for about 1 minute.
Remove skillet from heat, sprinkle in pepper to taste and toss on some freshly chopped parsley and green onions.
Serve right out of the skillet!
Recipe notes: Before adding any salt make sure to taste first! Chorizo is a “saltier” type of sausage so it will naturally have sal.