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1
Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise.
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2
Lay the quarters with a cut side down and slice off the core; discard.
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3
Cut cored quarters into 1 1/2-inch pieces.
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4
Put the yucca in a medium saucepan with salted cold water to cover by a few inches.
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5
Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes.
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6
Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out.
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7
While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat.
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8
Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes.
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9
Transfer to a plate, using a slotted spoon.
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10
Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes.
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11
Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes.
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12
Transfer to the plate with the chorizo.
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13
Heat the remaining 4 tablespoons oil in the skillet.
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14
Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil.
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15
When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more.
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16
Stir in the chorizo-vegetable mixture and heat through.
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17
Serve hot, topped with fried eggs.
