You know I love a good, one dish meal. Table365 features a lot of recipes that can be made in a short amount of time, without using every pot in the kitchen, because really, who has the time to do all those dishes?
I recently saw chorizo for sale at my favorite butcher shop and decided to find something to make with the savory sausage. Chorizo and eggs are a classic pairing, and when you add potatoes and onions, it is perfect for a cast iron skillet breakfast, lunch, or dinner. Add a green salad if you want a really well-rounded meal.
I used this recipe from David Kinch on foodandwine.com but made a faster version by not cooking the potatoes first. I just cut them into a small dice and sauteed them in the sausage drippings left in the pan after frying the chorizo. Delicious!
Baked Eggs with Chorizo and Potatoes by David Kinch, Food & Wine
INGREDIENTS
- 2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds fresh chorizo, casings removed (see Note)
- 1 large onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large eggs
- Toast and hot sauce, for serving
INSTRUCTIONS
- 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.*
- Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it 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.
- 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.
- 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 sauce.
MAKE AHEAD
The potatoes can be boiled a day ahead and refrigerated.
NOTES
Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores.
*Sharon’s notes: for a faster version, peel the potatoes and cut into a small dice. After sautéing the chorizo, remove the sausage with a slotted spoon and use the fat in the pan to fry the diced potatoes until cooked through (about 8 minutes). Garnish with cilantro.
Stay spicy!
