Place the ground pork in a large bowl and add the chorizo seasoning. Mix with your hands until mostly uniform. Set aside.

Alternatively, you can avoid touching the meat and just season the pork in the pan.

Cut the zucchini into cube-like pieces, as pictured above. Set aside.

Heat a skillet over medium-high heat. When a splash of water dances on the surface, add the chorizo. Cook chorizo until fully browned and cooked through, breaking it up into smaller pieces. Remove chorizo to a bowl.

Keep about 1 Tablespoon of fat from thee pork in the skillet, or if it is lean pork, add some oil to the empty pan. Add the zucchini to the skillet with a pinch of salt. Sauté for about 5 minutes, until the zucchini turns a bright green, stirring well.

Add the can of beans and return the chorizo to the pan. Reduce heat to low-medium and cook another 3-5 minutes until the zucchini is done to your preference and the flavors have had a chance to get to know each other.

Meanwhile, in another skillet or pot, cook the 4 eggs to your desired preference. I like a sunny-side up egg or a poached egg best, but scrambled eggs work very well with this dish.