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    Home » Recipes » Breakfast/Brunch

    October 8, 2014

    Eggs with Chorizo and Potatoes

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    Until a few weeks ago I had never cooked chorizo, but my regular grocery store started carrying it recently, and every week since I would go by it in the meat section and think about trying it. These Baked Eggs with Chorzio and Potatoes are made with Mexican chorzio, which is ground and in a casing like sausage or in bulk, which is what I used here.  This recipe is inspired by Food and Wine Baked Eggs with Chorizo and Potatoes.

    Eggs with Chorzio and Potatoes

     

    Mexican chorizo is spicy, like taco meat, and is prepared the same way as ground beef. Paired with simple sunny-side up eggs and finely diced potatoes, this makes a great weekend breakfast! Serve with toast or bagels with juice and coffee for a complete meal.

     

    Eggs with Chorizo and Potatoes

     

    This recipe has only 4 ingredients, and is fairly simple to make. I chose to make it completely on the stove and cut the potatoes into small pieces to save time. These days I love nothing more than saving time!

    Plated-Eggs-with-Chorzio-and-Potatoes

     

    I hope you enjoy this recipe as much as I did!

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    Eggs with Chorizo and Potatoes

    One-pan spicy chorizo with eggs and crisp fried potatoes!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast/Brunch
    Cuisine: Mexican American
    Servings: 4
    Calories: 667kcal
    Author: Bernadette

    Ingredients

    • 1 pound bulk Mexican chorizo
    • 4 large eggs
    • 1 ½ cups red potatoes , unpeeled and finely chopped
    • ¼ teaspoon onion powder
    • 2 tablespoons vegetable oil
    • salt and pepper

    Instructions

    • Heat a large skillet over medium high heat. Add the chorizo and break into small pieces with a spoon, stirring often, until cooked through and lightly browned, about 8 minutes. Remove the chorizo from the pan and set aside.
    • Wipe out the skillet and return to the heat, adding the vegetable oil. Add the potatoes and onion powder, saute, stirring often, until potatoes are cooked through and crispy. Add the chorizo back to the pan.
    • Turn the heat down to medium/low. Make four indentations in the mixture, break an egg into each one, cover the skillet, and cook just until the eggs are set, about 5 minutes.

    Notes

    Inspired by Food and Wine Baked Eggs with Chorizo and Potatoes

    Nutrition

    Calories: 667kcal | Carbohydrates: 7g | Protein: 34g | Fat: 55g | Saturated Fat: 23g | Cholesterol: 285mg | Sodium: 1476mg | Potassium: 648mg | Vitamin A: 270IU | Vitamin C: 2.4mg | Calcium: 40mg | Iron: 2.9mg

     

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    148 shares