1.Warm a large heavy-bottomed skillet or Dutch oven with a lid over medium heat. Add chorizo and brown until mostly cooked, about 8 minutes, stirring occasionally.

2.  Add the onion and continue to sauté, breaking up the sausage, for about 2 minutes, or until onion begins to become translucent.

3. Add the black beans, zucchini, bell pepper, tomatoes, mushrooms, and salt and stir to combine. Continue to cook, stirring occasionally, until the vegetables are tender and evenly cooked through, about 15 minutes.

4.  Create four depressions in the vegetable and sausage mixture. Crack an egg into each depression. Sprinkle eggs with salt and cover to cook. Cook about 5 minutes for runny yolks, or up to 10 minutes for set yolks.

5. To serve, scoop ¼ of the sausage and vegetable mixture, including one egg, into a bowl. Sprinkle with about 2 tablespoons of cheese and top with salsa and sour cream if desired before serving.