in a large skillet add the oil and cook the chorizo. Crumble it in the pan while cooking and cook until the edges are nice and brown, about 7-10 minutes. Remove the chorizo to a plate but leave in at least 1 tablespoon or so of the rendered fat in the pan If you do not have any fat in the pan you can add more oil.

Add the brussels sprouts and give them a quick stir. Cook these undisturbed for 5 minutes, until the bottoms are a nice golden brown. When the first side is brown give them a stir, add the water, and cover the pan. Let these steam for 7-10 minutes. (at this point you can start frying your eggs to save time). Remove the lid and cook until all the water has evaporated then add the chorizo back in, stirring to combine and squeeze the lime over the top. Season with salt and pepper as desired.

Top the hash with the queso fresco, cilantro, and fried eggs. Serve with hot sauce and sour cream if desired.