Made in one pan, this breakfast skillet is super easy. Sauté potatoes, cherry tomatoes, and soy chorizo in a bit of olive oil. Load it up with cheese, crack a few eggs on top, and bake for less than ten minutes. Cheesy potatoes, salty soy chorizo, sweet cherry tomatoes… you can’t go wrong here.

Cheesy Potato & Soy Chorizo Breakfast Skillet

Ingredients

• About 6 baby potatoes

• 1 tbsp olive oil

• 1 shallot, sliced

• 16 oz cherry tomatoes

• 1/4 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp red chili flakes

• 6 oz soy chorizo

• 1/2 cup cheddar cheese

• 4 eggs

• Avocado for serving

Directions

1. Preheat oven to 400°F.

2. Cut the potatoes into very small cubes (about 1/4 inch cubes). This should yield about 1 1/2 cups.

3. Heat a cast iron (or oven-safe) pan on the stove top over medium heat. Add the olive oil, sliced shallot, and potatoes. Mix together.

4. Meanwhile, cut half of the tomatoes in half, leaving the other half whole. Add them all to the pan.

5. Add the salt, pepper, and red chili flakes.

6. Cook for 5 minutes, stirring frequently.

7. Add the soy chorizo and cook for about 3 more minutes. Test the potatoes to make sure they are almost done. If they seem too hard, cook longer.

8. Turn off heat and sprinkle the cheese on top.

9. Make four small wells in the mixture for the eggs. Crack the eggs into the wells.

10. Place the pan in the oven and bake until the white of the eggs are opaque, about 7-10 minutes (7 for runny, 10 for over medium).

11. Serve with avocado and enjoy!