These Huevos con Chorizo were inspired by my favorite dish from El Almacen in Williamsburg, Brooklyn. It’s basically baked eggs with chorizo, potatoes, manchego cheese, and chimichurri and it is divine! It’s a quick and easy breakfast or brunch dish that tastes decadent and fancy.

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Back when I lived in Williamsburg, I would frequent a restaurant called El Almacen.
It was an Argentinian restaurant with Mexican and American influences.
And it was heaven!!!
My favorite dish was always the huevos con chorizo... also known as eggs en cazuela.
The recipe was loaded with red peppers, onions, cheese, chorizo and eggs.
It was served with potatoes and grilled bread on the side for sopping up all the goodness.
And unfortunately, I recently learned that they closed down.
And I hadn't been able to stop thinking about how much I would miss their food.
So to honor their memory, I wanted to share my recipe that's inspired by their delicious brunch.
Ingredients & Substitution
For the Chimichurri
- Fresh Parsley - Fresh parlsey is key to chimichurri! Don't try to use dried here.
- Fresh Garlic - Same with fresh garlic! Sure you could use the minced kind, but it won't be as flavorful.
- Dried Oregano - Fresh oregano could work! You'll just want to use more if you're using fresh!
- Red Pepper Flakes - If you don't like it spicy, go easy on the red pepper flakes.
- Red Wine Vinegar - Although red wine vinegar is best, you could sub apple cider vinegar or white wine vinegar if you absolutely had to. Also, lemon or lime juice could work.
- Olive Oil - Since this is an oily sauce, you'll want to use a high quality olive oil. If you don't have olive oil, try avocado or grapeseed oil.
For the Huevos con Chorizo
- Chorizo - There are a ton of different types of chorizo. The one I'm using crumbles perfectly and is by Hatfield. This recipe is actually based off an ad that I did with them on instagram.
- Yellow Onion - You could def swap for a different type of onion.
- Red Bell Pepper - You could also use yellow or orange bell peppers. Or even green or another mild pepper like pablano.
- Potatoes - I just used a three potato blend but any small baking potato would work perfectly. You'll want to make sure they're boiled ahead of time.
- Manchego - Manchego is my favorite type of cheese for this but if you can't find it, you could def sub it for a sharp white cheddar, provolone, pepper jack or havarti.
- Heavy Cream - This is the ingredient that gives it a rich, creamy finish! If you don't do dairy, you could sub it for another unsweetened thick milk-alternative.
How to make Huevos con Chorizo
Let's make this Huevos con Chorizo recipe! Once you've had these baked eggs with chorizo, potatoes, manchego and chimichurri, you'll be hooked!
To begin, preheat oven to 400F degrees.
Now grab a cast iron skillet and heat it over medium high heat. If you don't have a cast iron, use another oven-safe pan.
Once it's hot, add chorizo. Break it up with a spatula and continue to cook until it’s all ground up. Once it's cooked through, remove the crumbled chorizo from the pan and set aside in a bowl.
Now add chopped onions, red pepper and salt. You can add a little bit more olive oil if needed! Stir everything up and scrape up all the little bits of meat on the bottom of the pan.
Continue cooking this mixture down for a few minutes until soft and slightly sweet.
Now add in the cooked, chopped potatoes. Cook for a few minutes until they begin to get some color on them.
Next cube up half the manchego and add it to the pan. Then pour the heavy cream on top and stir it all up. Taste and season with salt and pepper if needed.
Then crack 3 eggs onto the top of the mixture then grate the remaining manchego and sprinkle it on top.
Bake for 13 minutes or until bubbly and slightly golden.
Remove from the oven and let cool for a few minutes before drizzling the chimichurri on top.
I recommend serving with olive oil tasted bread to scoop up all the savory goodness!
How to make Chimichurri
Making chimichurri is super simple and fast! It's so flavorful and it's a great condiment to have on hand!
All you have to do is add parsley, garlic, red pepper flakes and salt to a food processor.
Pulse it for a minute or two until everything looks roughly chopped.
Then pour the mixture into a small bowl or jar and add the red wine vinegar and the olive oil.
Stir it all together and set aside.
This sauce will keep in the fridge for a week or two if kept in an airtight container.
If you don't have a food processor, you could totally just roughly chop everything or use a mortar and pestle.
What to pair it with
If I were making this huevos con chorizo recipe for brunch, I would pair it with some churro french toast, this broccoli feta frittata, or this dishoom breakfast naan sandwich with bacon.
For more tasty dishes, try this grilled chicken burrito, these tostadas de pollo, or these grilled lemon pepper wings!
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Recipe
Recipe
Huevos con Chorizo - Baked Eggs with Chorizo, Potato, Manchego & Chimichurri
Ingredients
For the Chimichurri
- 1 cup parsley
- 3 garlic cloves
- ½ teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoon red wine vinegar
- ½ cup olive oil
For the Huevos con Chorizo
- ½ lb chorizo ground
- 1 medium yellow onion chopped
- 1 medium red pepper chopped
- 1 pinch salt
- 2 cups boiled potatoes roughly chopped
- 7 oz manchego divided in half
- ⅔ cup heavy cream
Instructions
For the Chimichurri
- Add parsley, garlic cloves, oregano, salt, and red pepper flakes to a food processor and pulse until roughly chopped. Move mixture to a small bowl or jar and add red wine vinegar and olive oil. Stir and set aside. Place in an airtight container and keep in fridge for up to 2 weeks or so.
For the Huevos con Chorizo
- Preheat oven to 400F degrees.
- Heat a cast iron pan to medium high and add chorizo. Break it up with a spatula and continue to cook until it’s all ground and cooked through. Remove chorizo from the pan and set in a bowl.
- Add onions, red pepper, salt, and a little bit more olive oil if needed and stir. Cook down for a few minutes until soft and slightly sweet.
- Add in chopped potatoes and cook for a few minutes until they begin to get some color on them.
- Next cube up half the manchego and add it to the pan. Pour the heavy cream on top and stir it all up.
- Crack 3 eggs onto the top of the mixture then grate the remaining manchego and sprinkle it on top.
- Bake for 13 minutes or until bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes before drizzling the chimichurri on top.