Egg, Chorizo & Potato Bake

serves 4

Monday...we meet again. This is going to be the Mondayest of Mondays because I am coming back from a four day weekend spent in Charleston. We went down to celebrate my second cousin's first birthday and to spend time with family. It was a blast! We even had some time to explore the city, try out some fun food spots and spend way too much money shopping. Be on the lookout for a blog post next week!

What You Need
2 TBS olive oil
1 sweet onion, diced
1 LB petite potatoes, quartered 
1 LB chorizo, removed from casing
1/4 cup cilantro, chopped + more for topping
4 eggs

1. Preheat oven to 400°
2. Heat a large skillet with olive oil over medium heat. Once warm, add in the diced onion and cook for 5 minutes.
3. Next, add in the chorizo and cook until it has broken up, about 5 minutes.
4. Stir in the potatoes and cook for 5 minutes making sure everything is covered in chorizo.
5. Transfer the skillet to the oven and cook for 25 minutes or until potatoes are soft when pierced with a fork.
6. Remove from oven and stir in the cilantro. Make sure everything is mixed well.
7. Make 4 little holes in the dish and then crack an egg in each. Transfer skillet back into the oven and cook for 5-10 minutes, depending how cooked you want your egg. 
*I cooked mine for 7 minutes.
8. Let cook for 5-10 minutes and then top with additional cilantro. Enjoy!

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