for 2

This  cast iron skillet dish is made with the spicy raw pork Mexican sausage not to be confused with the Spanish cured salami like sausage. If you are lucky enough to have a Whole Foods in your area their chorizo is excellent. I like to make this for 2 and eat right out of the skillet- with toasted baguettes for dipping into the egg. If you live in a cold climate it’s best eaten by the fireplace before or after shoveling snow. Although i have placed this in the breakfast section- it works for brunch, lunch, or dinner. You can make this for a crowd- just be sure to round up enough cast iron skillets to use in making.

1 fresh chorizo sausage- casing removed

2-3 yukon gold potatoes- enough for about 1  1/2 cups diced

4-5 chopped scallions- white and light green parts

4 eggs

1 -2 T olive oil

kosher salt

fresh ground black pepper

snipped chives

toasted and buttered baguette slices

tabasco sauce

Peel the potatoes and put them in a saucepan with cold water to cover well. Bring to a boil and cook over med heat until not quite tender- about 15-20 minutes. Drain and let cool. When cool, cut them into about 1/2 “ chunks.

Preheat oven to 375 degrees.

Heat a 9-10 inch cast iron skillet. Add the chorizo and cook over medium hi heat breaking it up ,and turning it to brown all over- this should take about 7-8 minutes. Halfway through add the onions. Transfer the sausage/ onions from skillet- to a bowl. Wipe out the skillet.

Add the oil. Have the heat at med hi and add the potatoes. Season with salt and pepper. Cook until golden and crispy- another 7-8 minutes- turning frequently.

Turn off the heat. Stir in the chorizo and onions- distribute it evenly throughout the potatoes. Make 4 indents into the mix and crack an egg into each one. (I usually crack the eggs into little cups first- just in case there is a bad one- no need to ruin the whole dish.)

Bake the skillet on the middle rack in the oven for 7-10 minutes or until the egg whites are just set and the yolks still look runny. Sprinkle with snipped chives. Serve with buttered toast, and tabasco for those who want it.

                              DO AHEAD TIPS

If you are making this for a lot of people and want to do much of the prep and cooking ahead of time it’s easy to do.

1. You can prep and boil the potatoes a day ahead and cut them to size.

2. Chop the scallions

3. Crumble and cook the chorizo.

4. Refrigerate everything.

  1. 5.When you are ready to cook and serve heat up the skillet with the oil cook the potatoes until crispy - add back the chorizo.

  2. 6.Cook the scallions along with the sausage.

  3. 7. Put the eggs and top and bake for 7-10 minutes.

8. While the eggs are baking toast the bread. All done under 20     minutes!