1. Prepare the Potatoes:

• Preheat the oven to 375°F (190°C).
• Place the cut potatoes in a large pot and add enough water to cover them.
• Bring the water to a boil over medium-high heat.
• Reduce the heat and cook the potatoes uncovered for 5-7 minutes or until they are almost tender.
• Drain the potatoes and set them aside.

2. Cook the Chorizo:

• In a 12-inch oven-proof skillet, heat the skillet over medium heat.
• Add the ground chorizo and chopped onion.
• Cook for 8-10 minutes, stirring occasionally, until the chorizo is fully cooked and the onions are soft.
• Using a slotted spoon, transfer the chorizo and onions to a plate, leaving the drippings behind.

3. Fry the Potatoes:

• If needed, add 2 tbsp of olive oil to the skillet to prevent sticking.
• Heat the skillet over medium-high heat.
• Add the drained potatoes and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
• Cook the potatoes for 10-15 minutes, stirring occasionally, until they are golden brown and crispy on all sides.

4. Combine and Make Egg Wells:

• Stir the cooked chorizo and onion mixture back into the skillet with the potatoes.
• Remove the skillet from heat.
• Using the back of a spoon, create 8 small wells in the potato mixture.

5. Bake the Eggs:

• Crack an egg into each well.
• Place the skillet into the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are starting to thicken.
• Keep an eye on the eggs to avoid overcooking if you prefer runny yolks.

6. Finish and Serve:

• Remove the skillet from the oven and sprinkle with crumbled queso fresco and chopped cilantro.
• Serve immediately, directly from the skillet, with extra toppings like avocado or hot sauce if desired.