Baked Eggs With Chorizo And Potatoes
|Yukon gold potatoes,||2 Pound (Medium Ones)|
|Chorizo||1 1⁄2 Pound, casings removed (Fresh Ones)|
|Onion||1 Large, finely chopped|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Toast||8 (For Serving)|
|Hot sauce||1⁄4 Cup (4 tbs) (For Serving)|
1. Preheat the oven to 375° Put the potatoes in a large saucepan and cover with cold water. Bring the water to a boil over high heat, then reduce the heat and simmer over moderate heat until completely tender, about 25 minutes; drain the potatoes and let cool. When cool enough to handle, peel the potatoes and cut them into 3/4-inch pieces.
2. 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 it is cooked through and lightly browned, about 8 minutes. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a large bowl and wipe out the skillet.
3. Heat the olive oil in the skillet. Add the diced potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until the potatoes are golden and crispy, about 6 minutes. Stir in the cooked chorizo mixture. Remove the skillet from the heat.
4. Using the bowl of a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Place the skillet in the middle of the oven and bake for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Spoon an egg, accompanied by potatoes and chorizo, onto each plate and serve immediately, passing toast and hot sauce at the table.