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Baked Eggs with Chorizo and Potatoes

Warm and spicy Mexican papas con chorizo skillet with baked eggs, chorizo, and potatoes. | Warm and spicy Mexican papas con chorizo skillet with baked eggs, chorizo, and potatoes. |
prep time 5 minutes
cook time 40-45 minutes
yield 3-4 servings


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.

BY:Muy Bueno Cookbook


  • 1 russet potato, washed, peeled, and cut into 1/4" cubes
  • 1 teaspoon salt
  • 10 ounces Mexican chorizo, casings removed
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 5 Nellie’s Free Range Eggs
  • Bolillos, toasted and sliced, for serving
  • Salsa for serving


  • Preheat oven to 375F.
  • Place potato cubes in a large saucepan filled with enough salted cold water to fully cover them.
  • 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.
  • Using a colander, strain the potato cubes but do not rinse. Set aside.
  • 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.
  • Add garlic to chorizo and cook, stirring, about 2 minutes.
  • 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.
  • Remove skillet from heat and crack an egg into the center and 4 additional eggs around the center.
  • 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.
  • Serve with toasted bolillos and salsa of your choice.


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.

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