Heat a large nonstick skillet over high heat. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat.
Add the butter to the pan; when the butter melts, turn the heat to down to medium.
Carefully crack the eggs
into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.