Baked Eggs With Chorizo And Potatoes
2 Lb medium Yukon Gold potatoes
1 1/2 Lb fresh chorizo casings removed (see Note)
1 large onion finely chopped
2 Tbl extra-virgin olive oil
Salt and freshly ground pepper
8 large eggs
Toast and hot sauce for serving
1. Preheat the oven to 375. Put the potatoes in a large saucepan and
cover with cold water. Bring to a boil and cook over moderate heat until
tender, about 25 minutes; drain and let cool. Peel the potatoes and cut
them into 3/4-inch pieces.
2. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break
t into chunks with a wooden spoon and cook over moderate heat, turning,
until cooked through and lightly browned, about 8 minutes. Add the onion
and cook, stirring, until softened, about 5 minutes. Scrape the chorizo
mixture into a bowl and wipe out the skillet.
3. Heat the oil in the skillet. Add the potatoes, season with salt and
pepper and cook over moderate heat, turning occasionally, until golden
and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the
skillet from the heat.
4. Using a ladle, make 8 indentations in the potato-chorizo mixture
about 1 inch apart; crack an egg into each one. Bake the skillet in the
middle of the oven for about 12 minutes, or until the egg whites are
just set but the yolks are still runny. Serve at once with toast and hot
Make Ahead The potatoes can be boiled a day ahead and refrigerated.