Cooking Instructions

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut potatoes into 1-inch pieces. Drain and rinse pinto beans. Remove the casings from breakfast sausage if needed.
• Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, about 8 minutes. Transfer sausage to a paper towel-lined plate, leaving fat in the pan.
• Add the potatoes to the skillet and season with salt and black pepper. Cover and cook, stirring occasionally, until potatoes are tender, 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 remaining cheese. Create 4 divots in the mixture and crack an egg into each divot.
• Bake until the egg whites are set but yolks are still runny, 10 to 12 minutes. Pit and slice avocado. Coarsely chop cilantro.
• Remove skillet from oven and top with avocado and cilantro. Serve with more salsa and optional tortilla chips or tortillas.