An easy, one-pan breakfast recipe for baked eggs loaded with potatoes and chorizo.
Ingredients
3 pounds Yukon Gold potatoes (about 6 medium)
1 medium yellow onion
1 pound fresh Mexican chorizo
1 tablespoon olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
8 large eggs
1/2 bunch fresh cilantro
2 ounces queso fresco cheese, crumbled (1/2 cup)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Cut 3 pounds Yukon Gold potatoes into 1-inch pieces (about 5 cups). Place in a large microwave-safe bowl and cover with a damp paper towel. Microwave on HIGH until the potatoes can be easily pierced with a fork, 10 minutes. Meanwhile, cook the onions and chorizo.
Thinly slice 1 medium yellow onion (about 2 cups) and remove the casings from 1 pound Mexican chorizo if needed. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the onions and cook, stirring often, until lightly browned, 8 to 10 minutes. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 5 to 7 minutes.
Add the cooked potatoes, 1 teaspoon kosher salt, and 3/4 teaspoon black pepper, and stir to evenly coat the potatoes. Remove from the heat. Use a large spoon to create 8 large wells in the chorizo mixture. Crack 1 large egg into each well.
Bake until the egg whites are fully set, 13 to 15 minutes. Meanwhile, coarsely chop 1/2 bunch fresh cilantro (1/2 cup) and crumble 2 ounces queso fresco cheese (1/2 cup). Garnish the eggs and chorizo with the cilantro and queso fresco.
