Step 1

Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a wooden spoon, until crispy, browned in spots, and warmed through, 5 to 6 minutes. Transfer to a plate.

Step 2

Add the remaining 1 tablespoon oil to the skillet. Add the butternut squash zig-zags, baby broccoli, garlic, salt, and cumin and cook, stirring occasionally, until the vegetables are just tender and charred in spots, 5 to 6 minutes. Return the chorizo to the skillet and stir until warmed through. Remove from heat.

Step 3

While the vegetables are cooking, bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 6 minutes. Using a spider or slotted spoon, remove the eggs from the water and run under cold water until cool to the touch. Peel and slice in half.

Step 4

Divide the cooked rice between 3 bowls. Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender stems and serve with lime wedges.