Huevos con Chorizo - Baked Eggs with Chorizo, Potato, Manchego & Chimichurri
This Huevos con Chorizo Recipe was 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.
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.
Notes
There is more than enough chimichurri for this recipe so be sure to keep the extra in the fridge.