Sunday, June 23, 2013

Potatoes Eggs and Mexican Chorizo

I did this for breakfast when our friends Steve and Ingrid came up to party and spend the night. Great hangover cure! Actually I think this works for breakfast, lunch or dinner -so make it whenever. Don't even need to be hungover ; )

Baked Eggs with Mexican Chorizo serves 4

1 pound yukon gold potatoes
1/2 pound mexican chorizo (find a good butcher for this - DO NOT buy that greasy stuff at a regular grocery store - if you are tempted, look at the ingredient list - I did one time and haven't bought it since. This was from Fatted Calf who does a really nice non-oily version.)
1/2 onion finely chopped
4 eggs
warm flour tortillas

Cook the potatoes in boiling water until tender - about 25 min for medium sized - they don't need to be all the way cooked. Drain and when cool enough cut into cubes, removing the skin if you want. In a large cast-iron skilled cook the chorizo until lightly browned then add the onion and cook another 5 min. At this point you can add the potatoes and hold it in the fridge until the next day - or if you are serving it right away toss the potatoes with the chorizo and onions and cook until a little browned and crispy. Make 4 indentations (I did the one above in individual servings) and put a raw egg in each. Bake in a 375 degree oven for about 12-15 min. You need to watch them - you want the whites all the way cooked and the yolk a little runny (I broiled them for us and wasn't watching so they were a little over cooked - oh well.) I served them in warm flour tortillas with some hot sauce passed on the side. Mmmhhh a bloody mary on the side sounds pretty good too....

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