Preheat your oven to 375°F (190°C). Clean the portobello mushrooms, remove the stems, and drizzle with olive oil and salt.

In a skillet over medium heat, cook the chorizo for 5-7 minutes until browned. Mix in the crispy home fries.

In a bowl, combine the chorizo mixture with Oaxaca cheese and spoon into the mushroom caps.

Crack an egg onto the top of each stuffed mushroom cap.

Transfer the stuffed mushroom caps to a baking sheet and cook for approximately 20-25 minutes until the eggs are set and the cheese is melted.

Remove from the oven and let cool slightly before serving warm.