Chorizo, Potato, and Egg Bake
Chorizo, Potato, and Egg Bake
Directions
- Dice potatoes and boil until soft.
- In a cast iron skillet add oil, chorizo & onion. Cook until done, add potatoes and simmer for 10 minutes with salt & pepper.
- Remove from stove and make 8 dents in the chorizo-potato mixture.
- Crack eggs into the dents then cover and bake until eggs are done.
- Serve with warmed tortilla slices.
Ingredients
- 2 Contigo® Tortilla(s), Flour 10-inch, cut into wedges
- 1 Peak Fresh Produce® Onion(s), diced
- 1/4 tsp pepper, black
- 2 lb potato(es), Yukon Gold, diced
- 1/4 tsp salt
- 2 lb sausage, chorizo
- 8 West Creek® Egg(s), Large
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
