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Baked Eggs, Chorizo, and Potato Skillet

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Baked Eggs, Chorizo, and Potato Skillet

  • Medium

Directions

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This hearty one-pan dish of eggs cooked with chorizo and potato is popular morning fare for lazy weekends. Accented with peppers, parsley, and microgreens for a welcome boost of color and flavor, this recipe is bold and vibrant.  My durable and reliable cast- iron skillet was handed down from my grandmother to my mother to me as a cherished heirloom — it delivers consistent heat and can withstand high temperatures without warping.

Ingredients:

  • 3 red skin potatoes, cut into 1/2-inch dice (2 1/2 cups)
  • Pinch of salt
  • 1 Tbsp olive oil
  • 1/2 lb raw chorizo sausage
  • 1/2 onion, chopped (1/2 cup)
  • 1 Tbsp butter
  • 2 cloves garlic, finely chopped
  • 2 cups chopped spinach
  • 1/4 cup chopped parsley
  • 1 red bell pepper, seeded and cut into thin rounds
  • 4 eggs
  • Salt and pepper, to taste
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup microgreens or basil sprouts, to garnish

Method:

Preheat the oven to 375° F. In a medium saucepan, combine potatoes and salt and add enough cold water to cover. Bring to a boil over high heat. Cover, reduce heat to low, and cook for 15 – 20 minutes, until tender. Drain and set aside to cool completely.  In a large cast-iron skillet over medium-high heat, heat oil.  Add chorizo and onions and sauté for 5 – 6 minutes, until cooked through. Transfer mixture to a plate and set aside.  In the same skillet over medium-high heat, melt butter. Add potatoes and garlic and sauté for 5 minutes, until potatoes are crispy and golden. Return sausage to skillet, add spinach and parsley and stir until ingredients are incorporated. Remove from heat.  Using the bottom of a ladle or a wooden spoon, gently make 4 shallow indentations in the mixture. Carefully crack an egg into each indentation and season with salt and pepper. Arrange sliced red peppers overtop of mixture. Bake for 8 – 10 minutes, or until the egg whites are cooked but the yolks are still runny. Sprinkle grated Parmesan cheese and microgreens (or basil sprouts) overtop. Serve warm.

Variation: Turkey, Rotini, Cherry Tomato, and Kale Skillet

Chef Corbin

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