Eggs with Chorizo and Potatoes
Eggs with Chorizo and Potatoes is a gluten free and dairy free recipe with 4 servings. One serving contains 659 calories, 33g of protein, and 55g of fat. For $1.82 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by Rants from my Crazy Kitchen. A few people really liked this main course. If you have vegetable oil, eggs, onion powder, and a few other ingredients on hand, you can make it. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. If you like this recipe, you might also like recipes such as Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika, The Secret Ingredient (Chorizo): Chorizo-Crisped Potatoes with Pearl Onions and Whole Garlic, and Chorizo and Eggs.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 pound bulk Mexican chorizo
4 large eggs
¼ teaspoon onion powder
1½ cups finely chopped (1/2 inch or less) red potatoes, unpeeled
salt and pepper
2 tablespoons vegetable oil
Equipment:
frying pan
Cooking instruction summary:
Heat a large skillet over medium high heat. Add the chorizo and break into small pieces with a spoon, stirring often, until cooked through and lightly browned, about 8 minutes. Remove the chorizo from the pan and set aside.Wipe out the skillet and return to the heat, adding the vegetable oil. Add the potatoes and onion powder, saute, stirring often, until potatoes are cooked through and crispy. Add the chorizo back to the pan.Turn the heat down to medium/low. Make four indentations in the mixture, break an egg into each one, cover the skillet, and cook just until the eggs are set, about 5 minutes.
Step by step:
1. Heat a large skillet over medium high heat.
2. Add the chorizo and break into small pieces with a spoon, stirring often, until cooked through and lightly browned, about 8 minutes.
3. Remove the chorizo from the pan and set aside.Wipe out the skillet and return to the heat, adding the vegetable oil.
4. Add the potatoes and onion powder, saute, stirring often, until potatoes are cooked through and crispy.
5. Add the chorizo back to the pan.Turn the heat down to medium/low. Make four indentations in the mixture, break an egg into each one, cover the skillet, and cook just until the eggs are set, about 5 minutes.
Nutrition Information:
covered percent of daily need
