Heavy for an everyday breakfast, but it was perfect as a late brunch with family, served with avocado, salsa fresca, limes for squeezing and corn tortillas.
I washed and halved any of the larger baby potatoes, tossed them with salt, pepper, and grape seed oil, and roasted them at 425 for 20 minutes on a pan, until crispy on the outside but tender on the inside. About 5 minutes before the potatoes were done I sauteed the chorizo in a pan, soaking up some of the excess fat with a napkin, until it was starting to break into pieces and lightly brown.
I added the potatoes to the chorizo and tossed them and formed 6 pockets in the mixture to crack eggs into. I cracked the eggs into the gaps and seasoned them with salt and pepper and put everything back in the oven for just over 10 minutes, until the white was almost 100% set as the eggs will continue to cook once out of the oven.
I served it family style, with some people making tacos, and others eating it separate.
I’m not great with measurements, but I’d guess about 3/4 lbs of potatoes and 1/2 lbs of chorizo, served 3 people with a hearty serving for each.