Potatoes and Chorizo with Baked Eggs
Papas y Chorizo con Huevos al HornoHere's a fabulous dish, to bake and serve in individual casserole dishes or ramekins, that works well for a festive brunch. The entire dish, except for the final breaking and baking of the eggs, can be done the day before. Serve with a tropical fruit cocktail and a basket of Mexican pan dulces (sweet buns) purchased from a bakery (or if time permits and make Mexican Sweet Buns).
Ingrediënten
Makes 4 servings
- 2 baking potatoes about 1¼ pounds, peeled
- ½ pound fresh bulk chorizo or packaged, with casings removed
- ¼ medium white onion finely chopped
- ¼ teaspoon salt or to taste
- Fresh Salsa Mexicana or purchased salsa
- 4 large eggs
- 1 cup shredded Monterey Jack cheese
Instructies
- Cut the potatoes into small dice, about ¼ inch.
- Set aside.
- Heat a large nonstick skillet over medium heat.
- Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out.
- Add the diced potatoes, onion, and salt.
- Cover and cook, stirring frequently, over medium low heat, until the potatoes are tender, about 15 minutes.
- Divide the potato mixture among 4 individual ovenproof casserole dishes or ramekins.
- (Recipe can be done to this point one day ahead.
- Cover and refrigerate.
- )
- Prepare salsa, if using homemade.
- If made ahead, remove casserole dishes from the refrigerator 1 hour before baking.
- Preheat the oven to 375°.
- Bake until the potato mixture is hot all the way through, 15 to 18 minutes.
- Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole.
- Break an egg into the indentation.
- Sprinkle shredded cheese equally over the eggs.
- Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes.
Notes / Tips / Wine Advice:
Serve hot with fresh salsa.
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