Baked Eggs with Chorizo & Potatoes

By cbingham

Ingredients

• 2 lbs medium Yukon Gold potatoes
• 1-1/2 lbs chorizo, casings removed
• 1 large onion, finely chopped
• 2 tbs EVOO
• S&P
• 8 large eggs
• Toast & hot sauce for serving

Details

Servings 8

Preparation

Step 1

Preheat oven to 375. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over medium heat until tender, about 25 minutes. Drain, cool, peel & cut into 3/4" pieces.
Heat a large skillet, add chorizo & break into chunks with a spoon over medium heat until cooked thru & browned, about 8 minutes. Add onion & cook until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat oil in skillet, add potatoes, season with S&P and cook over medium heat, turning occasionally until golden & crispy about 6 minutes. Remove skillet from heat.
Make indentations in potato, chorizo mixture & crack egg into each one. Bake for about 12 minutes. Serve with toast & hot sauce.