Guajillo Butter Beans with Chorizo, Bacon, and Eggs

Place the stemmed and seeded guajillo chiles in a dry large skillet over medium heat at 160°C (320°F) and press them gently with a spatula for 30 to 45 seconds per side until fragrant and slightly softened, taking care not to scorch them.

Transfer the toasted chiles to a heatproof bowl, pour the 240 ml of low-sodium chicken broth over them after heating it to a simmer, and let the chiles steep for 10 minutes to rehydrate completely.

Transfer the softened chiles, steeping chicken broth, ground cumin, and dried Mexican oregano into a blender, and process on high speed for 60 to 90 seconds until a completely uniform, silky puree forms.

Set the large skillet over medium heat at 175°C (350°F), add the diced bacon lardons, and cook for 5 to 6 minutes, stirring frequently with a wooden spoon, until the bacon is browned and crisp and its fat is fully rendered.

Add the Mexican pork chorizo to the rendered bacon fat, breaking it into small bite-sized clumps with your wooden spoon, and cook for 5 to 6 minutes until browned and an instant-read food thermometer registers at least 71°C (160°F) in the sausage crumbles; wash hands, cutting boards, and utensils immediately after handling raw pork sausage.

Add the diced yellow onion and minced garlic directly into the skillet with the meats, reducing heat slightly to 165°C (330°F), and cook for 4 to 5 minutes until the onions soften, turn translucent, and absorb the spiced pork fat.

Pour the pureed guajillo chile sauce and the drained butter beans into the skillet, gently folding with your wooden spoon to coat the beans without crushing them, then simmer at 95°C (203°F) for 6 minutes until the sauce reduces into a rich, clinging glaze.

Crack the 6 eggs into a medium mixing bowl, add the 3 g fine sea salt and 1 g black pepper, and whisk vigorously with a whisk for 30 seconds until the mixture is uniform and aerated with no separate streaks of egg white.

Turn the skillet heat down to low at 140°C (285°F), pour the whisked eggs evenly over the simmering bean and pork mixture, and stir slowly and gently across the pan floor with a heatproof spatula for 3 to 4 minutes until soft, glossy curds form throughout and an instant-read food thermometer registers at least 71°C (160°F) in the eggs.

Remove the skillet immediately from the heat source, drizzle the 15 ml of fresh lime juice across the top, scatter the chopped fresh cilantro evenly over the dish, and serve warm directly from the pan or dished onto plates.