Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil. Cut the English muffins in half and toast for 5-7 minutes until golden-brown.

In a pot, bring water to a gentle simmer and add a splash of vinegar. Crack eggs into a bowl and slide them into the simmering water to poach for 3-4 minutes.

Remove the poached eggs with a slotted spoon and drain on a paper towel.

In a bowl, mix fresh cilantro, diced tomatoes, red onion, lime juice, and smoked paprika. Season with salt and pepper to taste.

Assemble the dish by placing a toasted muffin half on a plate. Top with crumbled chorizo, a poached egg, avocado slices, sour cream, and salsa.

Serve the assembled dish immediately while warm, with hot sauce on the side if desired.