Spanish · dinner
Chorizo and Potato Skillet with Eggs
Spanish-leaning, one pan, and the chorizo and potatoes stretch into tomorrow's lunch or dinner base.
- Total time
- 28 min
- Serves
- 1
- Est. cost
- $8
Ingredients
For 1 servings
Meat & poultry
- fresh Mexican-style chorizo4 oz
Produce
- baby potato½ lb
- yellow onion½
Dairy & eggs
- egg2
Spices
- smoked paprika½ tsp
- salt½ tsp
Pantry & grains
- olive oil1 tbsp
Method
- 1
Halve the potatoes and microwave covered with 1 tbsp water for 5 minutes until nearly tender.
- 2
Heat oil in a skillet over medium-high and add the potatoes cut side down; cook 5 minutes until browned.
- 3
Add diced onion and crumbled chorizo; cook 6 minutes until the chorizo is cooked through.
- 4
Stir in paprika and salt.
- 5
Make two wells, crack in the eggs, cover and cook on medium-low 4 minutes until whites are set.
Kitchen note
Cook double the chorizo mixture and keep half refrigerated for Wednesday's rice bowl.Approximate per serving: 780 calories, 38g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
Put this in your week
Plan four more dinners around it, scaled to your household, with one grocery list.
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