Easy Spanish Chorizo & Baked Eggs Recipe for Breakfast Lovers

Start your day off right with this Spanish Chorizo & Baked Eggs Recipe, it will become your go-to favorite for a weekend breakfast or brunch. Combining the bold, smoky flavors of Spanish chorizo with crispy roasted potatoes and perfectly baked eggs, this dish is a delightful addition to your collection of chorizo sausage recipes. Serve it on a bed of toasted bread with a splash of hot sauce, and you’ve got a satisfying meal that’s perfect for sharing.

The irresistible aroma of sizzling chorizo paired with golden potatoes that fills your kitchen will have everyone eagerly awaiting breakfast!. Whether you’re a foodie exploring new recipes or simply aiming to spice up your breakfast routine with a chorizo twist, this dish is as easy to make as it is delicious. You can prep it in under an hour, and the simple ingredients mean it's perfect for any skill level in the kitchen.

Not only is this recipe easy to prepare, but the combination of creamy Yukon Gold potatoes and the rich, savory taste of Spanish chorizo is a match made in culinary heaven. The crispy potatoes soak up the flavorful oils from the chorizo, creating a harmonious blend of textures and seasonings.

Cook Time: 45 mins | Serves: 8 | Difficulty: Easy

Ingredients:

• 2 pounds medium Yukon Gold potatoes
• 1 pound Aurelia's Spanish Chorizo chopped
• 1 large onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 8 large eggs
• Toast and hot sauce, for serving

Directions:

1. 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.
2. Meanwhile, heat a 12-inch cast-iron skillet. Add the chopped chorizo and cook over moderate heat, turning, until warmed and fragrant oil is released about 2 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
3. 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.
4. Using a ladle, make 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. Serve at once with toast and hot sauce.

Pro Tip: For an extra layer of flavor, sprinkle smoked paprika or a pinch of chili flakes over the eggs before baking. It’ll elevate the dish with a subtle heat and deepen the chorizo’s smoky undertones.

Give this recipe a try and experience how potatoes and Spanish chorizo come together to create a show-stopping dish that’s perfect for breakfast, brunch, or even dinner. It’s more than just food – it’s a flavorful journey that’ll leave everyone asking for seconds!