Baked eggs with Potatoes and chorizo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 609.0
  • Total Fat: 43.1 g
  • Cholesterol: 299.8 mg
  • Sodium: 1,292.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 32.1 g

View full nutritional breakdown of Baked eggs with Potatoes and chorizo calories by ingredient

Number of Servings: 4


    boiled potatoes, 1 pound, or about 2 cups
    chorizo, about 14 oz
    1/2 lagre onion, chopped (about 1 cup)
    4 eggs.


Preheat oven to 375.
Boil potatoes (can be done the day before) cool, peel and cut into about 1inch cubes.
Put chorizo into a lagre skillet and cook, breaking apart with a wooden spoon. Add chopped onions
cook until onions are soft.
Remove from pan, into a large bowl, wipe out skillet and add potatoes. Cook until they begin to be crispy. Stir in Chorizo mixture. Remove from heat and make indentations with ladle for each egg. Break egg into indentations and put in oven. Bake until egg whites are firm and yolks are sill runny. Serve at once with toast.

Number of Servings: 4

Recipe submitted by SparkPeople user SMARTIEBEE.