Mike's Hot Spicy Food Recipes

Spicy Chorizo Eggstravaganza

Dec. 21, 2009 06:01 PM

Susie Timm, J.E. Pizarro'p and Caroline Vega

• 2 pounds medium Yukon gold potatoes
• 1 1/2 pounds fresh chorizo, casings removed
• 1 1/4 large onions, finely chopped
• 2 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 teaspoon adobo spice
• 8 large eggs
• 1 cup shredded Monterey Jack cheese
• Thick crusty bread, toasted and hot sauce, for serving

Preheat the oven to 375 degrees. Place the potatoes in a large pot and cover with water. Bring them to a boil and cook over moderate heat until tender, about 25 minutes (the point where a knife can pierce them easily); drain and let cool. Carefully peel the potatoes and cut them into 3/4- to 1-inch pieces.

Heat a 12-inch cast-iron skillet or oven-safe frying pan. Add the chorizo, break up with a spoon in the skillet and cook over moderate heat, turning, until cooked through. Add the onion and cook, until softened. Transfer the chorizo mixture into a bowl and wipe out the skillet with a paper towel. Heat the oil in the skillet. Add the potatoes, season with salt, pepper and adobo, 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.

Using a large spoon, make 8 pockets in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Sprinkle entire mixture with Monterey Jack cheese. Bake the skillet for about 12 minutes, or until the egg whites are set but the yolks are to your desired consistency. Serve hot with bread and hot sauce.

Make ahead: The potatoes can be boiled a day ahead and refrigerated.

Makes 4 to 6 servings.