In a small mixing bowl, add garlic, jalapeno, egg yolk, lemon juice and Dijon mustard. Whisk to combine. Add olive oil, a little bit at a time, while whisking, until mixture emulsifies and becomes smooth, with no separating.

Cover and refrigerate until ready to serve.

In a large skillet, brown chorizo until cooked through. I used ground chorizo, so I crumbled it as it browned. If using sliced chorizo links, cook until golden brown on each side.

Use a slotted spoon to remove to a plate and set aside.

Use a quality non-stick skillet to heat a drizzle of vegetable oil over MED-LOW heat. Gently crack in eggs, 1 or 2 at a time. Let cook for several minutes, until the white of the egg turns opaque and solidifies. Gently spoon excess hot oil over the whites of the eggs, being careful not to get oil on the yolk. Once the whites are set and not slimy, spoon hot oil over the top of the yolk to set it.

Use a spatula to carefully slide egg onto a paper towel lined plate and sprinkle with salt and pepper, to taste.

To serving dish, add re-heatedbreakfast potatoes and chorizo. Top with a handful of fresh baby spinach, and the sunny side up egg.

Drizzle jalapeno aioli over the top and sprinkle with minced cilantro.