Baked Eggs with Chorizo and Potato

Marta, Brooke, Mary Ann and I braved the crowds, and celebrated Easter Sunday at Saint Monica Catholic Church in Santa Monica. The parish organized eleven services throughout the day, and they were all filled to capacity. It was beautiful seeing a long line of people wrapped around the block waiting for their spot in church to worship. After mass we cooked a tasty Easter brunch with mimosas, fruit salad, carrot cake, and this egg dish. Thank you Food and Wine Magazine for making this my go-to brunch dish. I’ve made it several times over the past few years, and am finally sharing it with my huge following of fans to enjoy.  Happy Easter!


2 pounds medium Yukon Gold potatoes
1 1/2 pounds chorizo (we used soyrizo from Trader Joe’s)
1 large yellow onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6-8 large eggs

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 6-8 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.

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