Skillet-Baked Eggs with Potatoes and Chorizo
An easy, one-pan breakfast recipe for baked eggs loaded with potatoes and chorizo.
Serves4 to 6
Prep10 minutes
Cook36 minutes to 42 minutes
One of my all-time favorite flavor combinations is eggs, potatoes, and chorizo. And while you’ll often find this magical trio in breakfast burritos, I actually prefer them as part of a sizzling skillet bake. Making it couldn’t be easier: You simply par-cook Yukon Gold potatoes in the microwave until tender, load ’em into a skillet along with caramelized onions and chorizo, crack a few eggs on top, and bake until the whites are set. It’s a simple, fuss-free recipe that can be served at breakfast, lunch, or dinner, and it’s the perfect way to highlight the tasty trio.
Choosing the Best Chorizo
There are two main varieties of chorizo sold at most groceries stores: Mexican and Spanish. The first, Mexican chorizo, is what’s used in this recipe. It’s a spicy ground meat sausage similar to Italian sausage, and most recipes (including this one) have you remove the uncooked meat from the casings and cook it like you would ground beef.
Spanish chorizo is a dried-and-cured variety of sausage that can be eaten as is and doesn’t require cooking. It doesn’t cook up the same as Mexican-style chorizo, so when shopping for this recipe, double check that you’re buying Mexican-style chorizo and not Spanish.
Read more: What’s the Difference Between Mexican and Spanish Chorizo?
Skillet-Baked Eggs With Potatoes and Chorizo
An easy, one-pan breakfast recipe for baked eggs loaded with potatoes and chorizo.
Prep time 10 minutes
Cook time 36 minutes to 42 minutes
Serves 4 to 6
Nutritional Info
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.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 3 days.