Description
Crispy potatoes, spicy chorizo, and perfectly baked eggs make this one-pan brunch a winner. Topped with queso fresco and cilantro for extra flavor!
Ingredients
Units
Scale
- 2 lbs (900 g) Yukon Gold potatoes
- 1 lbs (450 g) ground chorizo
- 1 large onion
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 8 eggs
- 1 cup (120 g) queso fresco cheese
- 3 tsp cilantro
- 2 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For crispier potatoes, consider parboiling them for a shorter time (about 3-5 minutes) before frying.
- Substitute andouille sausage or Italian sausage for the chorizo for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 250