Mexican

Baked eggs with Potatoes and chorizo is for Breakfast.

Baked eggs with Potatoes and chorizo takes several minutes to prepare.

Baked eggs with Potatoes and chorizo takes several minutes to cook.

Baked eggs with Potatoes and chorizo makes 4 servings.

The ingredients for Baked eggs with Potatoes and chorizo are:

boiled potatoes, 1 pound, or about 2 cups
chorizo, about 14 oz
1/2 lagre onion, chopped (about 1 cup)
4 eggs.

Here is how you make Baked eggs with Potatoes and chorizo:

Preheat oven to 375.Boil potatoes (can be done the day before) cool, peel and cut into about 1inch cubes.Put chorizo into a lagre skillet and cook, breaking apart with a wooden spoon. Add chopped onionscook until onions are soft.Remove from pan, into a large bowl, wipe out skillet and add potatoes. Cook until they begin to be crispy. Stir in Chorizo mixture. Remove from heat and make indentations with ladle for each egg. Break egg into indentations and put in oven. Bake until egg whites are firm and yolks are sill runny. Serve at once with toast.Number of Servings: 4Recipe submitted by SparkPeople user SMARTIEBEE.

The nutritional information for Baked eggs with Potatoes and chorizo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 609.0

• Total Fat: 43.1 g
• Cholesterol: 299.8 mg
• Sodium: 1,292.7 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 2.1 g
• Protein: 32.1 g

Baked eggs with Potatoes and chorizo is Mexican cuisine.