Authortapasonline
RatingDifficultyBeginner

Baked eggs with potato and chorizo - If you don't have a cast-iron skillet, you can cook the potato and chorizo in a frying pan and then transfer it to an oven-proof dish before adding the eggs. When the eggs are cooked, the dish needs to be served, but the potato and chorizo mixture can be made in advance.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 Large Potatoes (or equivalent)peeled and diced into 1.5cm pieces
 2 Cooking Chorizos (approx. 300g)sliced and quartered
 4 Free Range Eggs
 1 tbsp Olive Oil
 1 Pinch of Sea Salt
1

Add the oil to a large cast-iron skillet and fry the potatoes and chorizo, seasoned with the salt, turning occasionally until the potatoes are soft and golden.

2

Spread out the mixture and make four equally spaced indentations with a ladle.

3

Carefully crack an egg into each space and bake in the oven until the white is set, but the yolk is still runny. Serve immediately.

CategoryCooking Method,

Ingredients

 1 Large Potatoes (or equivalent)peeled and diced into 1.5cm pieces
 2 Cooking Chorizos (approx. 300g)sliced and quartered
 4 Free Range Eggs
 1 tbsp Olive Oil
 1 Pinch of Sea Salt

Directions

1

Add the oil to a large cast-iron skillet and fry the potatoes and chorizo, seasoned with the salt, turning occasionally until the potatoes are soft and golden.

2

Spread out the mixture and make four equally spaced indentations with a ladle.

3

Carefully crack an egg into each space and bake in the oven until the white is set, but the yolk is still runny. Serve immediately.

Huevos al Horno con Patatas y Chorizo