Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Makes: 4 servings
|WHAT YOU NEED|
1 lb potatoes, peeled and chopped
1 tbsp olive oil
2 tsp Tex-Mex seasoning
1/2 lb chorizo sausage, sliced
1/2 cup chopped tomatoes
1/2 avocado, peeled, pitted and chopped
1/4 cup chopped green onion
2 tbsp fresh cilantro
- 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 even layer on foil-lined baking sheet. Bake for 15 to 20 minutes or until potatoes are golden and sausage is cooked.
- CRACK eggs over potato mixture. Return to oven; bake for 7 to 9 minutes or until eggs are set. Sprinkle with tomatoes, avocado, green onion and cilantro.
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 to use in this dish.
Per 1/4 recipe
Saturated Fat 8g