Cilantro Parsley

Heat a large skillet or frying pan over medium-high heat. Add a little olive oil or cooking spray to prevent sticking.
Add the chopped bacon to the skillet and cook until crispy. Remove the bacon from the pan and set it aside, leaving the bacon drippings in the skillet.
In the same skillet, add the chorizo sausage and cook it until it's browned and fully cooked through. Remove the chorizo from the skillet and set it aside with the bacon.
In the same skillet, add the diced onions, bell peppers, and minced garlic. Cook them until they are softened and slightly caramelized.
If your potatoes are not pre-cooked or parboiled, add them to the skillet and cook until they are tender and golden brown. If you're using pre-cooked or parboiled potatoes, you can add them later with the bacon and chorizo.
Once the potatoes are cooked, add the cooked chorizo and bacon back to the skillet and mix everything together.
Create small wells in the mixture and crack the eggs into these wells. You can cover the skillet with a lid or foil to help the eggs cook faster.
Cook the eggs to your desired doneness. If you prefer runny yolks, cook them for a shorter time, and for fully cooked yolks, cook them longer.
Sprinkle the shredded cheese on top of the skillet, remove from heat, cover and let it melt. Season the skillet with salt and pepper to taste.
Garnish with fresh cilantro or green onions, if desired. Serve the chorizo bacon breakfast skillet hot directly from the skillet.