Modeled after *papas con chorizo* (potatoes with chorizo), a staple dish in Mexican comfort food, this warm and spicy skillet brings tradition and history to your breakfast table. It only requires a few key ingredients, one of which is Mexican chorizo. Coincidentally, the fresh and spicy ground sausage tastes like it was made to be eaten alongside runny egg yolks.

Directions

1. Preheat oven to 375F.
2. Place potato cubes in a large saucepan filled with enough salted cold water to fully cover them.
3. Place potato cubes soaking in water over medium-high heat and let come up to a boil, checking in at the 10-minute mark. If potato is tender but not firm, remove from heat. If too firm to be pierced with a fork, continue to boil for about 5 minutes longer, taking care not to overcook.
4. Using a colander, strain the potato cubes but do not rinse. Set aside.
5. Meanwhile, heat a 12" cast-iron skillet over medium-high heat on the stovetop. While skillet is warming, add the chorizo and break into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes.
6. Add garlic to chorizo and cook, stirring, about 2 minutes.
7. Add potato, season with salt and pepper, and cook over medium heat. Gently combine mixture until potato cubes are coated with chorizo, about 3 minutes. Do not stir too much or the potato will get mushy.
8. Remove skillet from heat and crack an egg into the center and 4 additional eggs around the center.
9. Bake the skillet in the center of the oven for about 18 minutes, or until egg whites are set. If you prefer runny yolks, reduce bake time.
10. Serve with toasted bolillos and salsa of your choice.

Nellie's Notes

To cut down on prep time, the potato can be boiled a day ahead and kept in the refrigerator until ready to be added to the cast-iron skillet.