Ingredients
| Potatoes, peeled and chopped |
1 lb
|
| Olive oil |
1 tbsp
|
| Tex-Mex seasoning |
2 tsp
|
| Chorizo sausage, sliced |
1/4 lb
|
| Eggs |
4
|
| Tomatoes, chopped |
1/2 cup
|
| Avocado, peeled, pitted, and chopped |
1/2
|
| Green onion, chopped |
1/4 cup
|
| Fresh cilantro |
2 tbsp
|
Directions
- PREHEAT oven to 375°F.
- PARBOIL potatoes for 10 to 12 minutes or until almost tender; DRAIN well.
- TOSS together potatoes, olive oil, and Tex-Mex seasoning.
- ARRANGE potatoes and chorizo in an even layer on a foil-lined baking sheet. BAKE for 15 to 20 minutes, or until potatoes are golden and sausage is cooked.
- CRACK eggs over the potato mixture. RETURN to the oven and BAKE for 7 to 9 minutes or until eggs are set. SPRINKLE with tomatoes, avocado, green onion, and cilantro.
Insider Tips
- Instead of parboiling potatoes on the stovetop, you can microwave them on High for about 5 minutes or until almost tender.
- Russet potatoes are best in this dish.
Nutritional Info
Per serving: 1/4th of recipe
| Calories |
420
|
| Total Fat |
27 g
|
| Saturated Fat |
8 g
|
| Cholesterol |
225 mg
|
| Sodium |
660 mg
|
| Carbohydrates |
25 g
|
| Fiber |
3 g
|
| Sugar |
2 g
|
| Protein |
19 g
|