Mexican Egg Bake

DAVID MALOSH

• 3 Tbsp extra-virgin olive oil
• ½ lb fresh Mexican chorizo
• 3 cups sweet potatoes, peeled and cut into ½-inch cubes
• ½ tsp kosher salt, divided
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• 1 cup red onion, diced
• ¼ cup water
• 1 cup sweet red bell pepper, thinly sliced
• 5 or 6 large eggs
• Chopped fresh cilantro leaves, crushed red pepper, sliced jalapeño, crumbled queso fresco, salsa and tortillas, for serving

Preheat the oven to 350 F.

In a large (12-inch) oven-safe skillet, heat the olive oil over medium heat. Crumble in the chorizo and cook, stirring occasionally, until the chorizo is crumbly and begins to render its fat, 5 to 7 minutes. Push the chorizo to the edges of the skillet to create a well in the center. Add the sweet potatoes, ¼ tsp salt, cumin and pepper, and stir to coat the sweet potatoes in the rendered chorizo fat. Cook until the sweet potatoes are slightly tender, 5 to 7 minutes, stirring occasionally and gradually incorporating the chorizo from the edges.

Add the onion, the remaining ¼ tsp salt and ¼ cup water, and stir to release any browned bits from the bottom of the pan. Cook, stirring often, until the onion is slightly softened, about 3 minutes. Stir in the red bell pepper and cook for 2 minutes more. Remove the skillet from the heat.

Use the back of a spoon to make 5 or 6 wells in the sweet potato mixture, spacing evenly. Gently crack 1 egg into each well and season with salt to taste.

Bake until the eggs are cooked to your desired degree of doneness, 13 to 15 minutes for set whites and runny yolks. Let cool for 5 minutes before serving. Garnish with cilantro, red pepper and jalapeño, and serve with queso fresco, salsa and tortillas. Makes 4 to 6 servings.

Recipe courtesy of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures