Cook the rice according to the package. Leave covered.

Meanwhile, cook the chorizo over medium heat in a large frying pan, crumbling it up as it cooks, until cooked through. Remove from the pan and set on paper towels to drain.

While the chorizo cooks, melt the butter in a small frying pan. Add the garlic and fry, stirring often, until most of the butter is absorbed and the garlic is a rich, golden brown. Remove from the heat. When the rice is done cooking, add the garlic to the pot and fluff together until evenly mixed.

Cook the eggs last. I recommend cooking over easy. Using the same pan as the chorizo cooked in, cook the eggs over medium low heat. Add the eggs to the pan, working in batches, and cover with a glass lid. Cook for 2 to 3 minutes, or until the whites have set.

Serve immediately over the rice and chorizo.

Enjoy!