BAKED CHORIZO AND EGGS RECIPES

Steps:

• 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.
• Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
• 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.
• 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.

Steps:

• Heat oven to 200C/180C fan/gas 6, heat the oil in a medium pan, add the chorizo for 5mins or until the oil turns red and the chorizo is slightly crisp, add the onions and cook until they start to soften, then add both the chopped pepper and garlic and cook for a further 5 mins.
• Add the tomatoes, sweet paprika, chilli powder and tomato paste and stir together seasoning with salt and pepper to taste, bring to a gentle boil then reduce immediately to a simmer, now cover and cook for 10mins to allow it to thicken.
• Split the mixture between 2 oven proof bowls, make 2 dimples in the sauce and break an egg into each one, put into the preheated oven and cook for 10-15mins depending on how you like your eggs, serve pipping hot topped with chopped parsley accompanied with a slice of toasted sourdough bread.