Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add potatoes, ensuring they are in a single layer. Cook for 10–12 minutes, stirring occasionally, until golden brown and crispy.

Add chopped onion and diced red bell pepper to the pan with the crispy potatoes. Stir in crumbled chorizo and cook for 5–7 minutes until chorizo is browned and vegetables are softened. Season with smoked paprika, salt, and pepper.

In a separate bowl, combine diced plum tomatoes, finely diced red onion, chopped fresh coriander, and lime juice. Optionally add chopped red chili and mix well to adjust the seasoning.

In another bowl, whisk together large eggs, whole milk, and salt and pepper. Melt butter in a non-stick pan over low-medium heat, pour in the egg mixture and gently stir for 2–3 minutes until softly set and creamy.

Assemble bowls by dividing the potato and chorizo hash among serving bowls. Top with scrambled eggs, sliced or mashed avocado, pico de gallo, and grated cheddar cheese. Add a dollop of sour cream or Greek yogurt, and serve immediately.