Baked Eggs with Chorizo and Potatoes is a hearty combination of spicy chorizo, crispy potatoes, and free range eggs—cooked and baked in a cast-iron skillet is a perfect breakfast for a crowd or to make ahead for busy school mornings.
Toasted sliced bolillos or warm tortillas, for serving
Preheat oven to 375 degrees F.
Place potatoes in a large saucepan filled with salted cold water, enough to cover all of the potatoes.
Place potatoes soaking in waterover medium-high heat, checking in at the ten-minute mark. If they are tender but not firm, then remove from the heat. You do not want to overcook the potatoes. If they are too firm to be pierced with a fork, continue to boil for about 5 minutes longer. Using a colander, strain the potatoes but do not rinse.
Meanwhile, heat a 12-inch cast-iron skillet on the stovetop over medium to high heat. While warming, add the chorizo and break it into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes. Add the garlic and cook, stirring, about 2 minutes.
Add the potatoes, season with salt and pepper, and cook over medium heat. Gently combine until potatoes are coated with chorizo, about 3 minutes. Do not stir too much or the potatoes will get mushy.
Remove the skillet from heat.
Crack a Nellie’s Free Range egg into the center and 4 additional eggs around the skillet.
Bake the skillet in the middle of the oven for about 18 minutes, or until the egg whites are set. You can reduce the total back time if you prefer for your yolks to be runny.
Serve with toasted bolillos or tortillas and salsa of your choice.
The potatoes can be boiled a day ahead and refrigerated.