Sunday, 31 January 2010

Chorizo, Potato and Egg Bake

I saw this recipe in Bon Appetite a couple of years back. They featured this recipe at this family's chalet in some ski resort in North America. It's a great big breakfast meal to share with friends or the family. Just watch the eggs, I like mine runny but tend to overcook them in the oven.

Chorizo, about half a roll
2 russet potatoes
1 onion, sliced thinly
2 cloves of garlic
3-4 eggs

Preheat oven to 375C.
Pan fry chorizo that has been crumbled for 8 minutes until crispy, then remove from pan.
Preboil potatoes for 15 minutes until soft but not mushy, then slice thinly.
Saute onions and garlic in pan till soft, 8-10 minutes, then remove.
Add potatoes and saute in batches until golden, about 10 minutes per batch.
Stir in onions and chorizo to potato mixture, then make 4 indentations and add eggs. Sprinkle parmesan cheese on top.

Bake skillet in oven for 8-10 minutes (runny) or 12 minutes (for fully-cooked eggs).


  1. This looks SO good! I want to make this for my next brunch.

  2. It's really tricky. When I made it last none of the eggs were runny. I had overcooked them in the oven. You really have to watch the eggs. Or maybe pop it in the over first without the eggs...wait for the potatoes to brown then crack the eggs in and bake a bit longer?