Step 1

I usually start with the potatoes as they will take the longest to cook.   Rinse and dice the potato into 1/4" cubes.  You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.

Step 2

In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil.  Cover with plastic and give it a shake until the potatoes are coated with the seasoning.  Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F.  I usually give them a stir halfway through.

Step 3

Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos.  Take the husks off the tomatillos and give everything a good rinse.  I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender.  Roast the tomatoes and tomatillos in the oven for 20-30 minutes.  The tomatillos will typically need less time so you can take them out when they turn army green in color if you want.

Step 4

For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper.  (Be sure to give the cilantro and jalapeno a good rinse.)  Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno.  Salt to taste.

Step 5

For the Salsa Roja, add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 of the jalapeno.  Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.  If this Salsa is not deliciously vibrant out of the blender I will simmer it in some oil for 5-10 minutes over medium heat to sweeten up the tomatoes.

Step 6

For the chorizo (optional) I typically plop the chorizo link on the same baking sheet as the potatoes.  Bake for 20-25 minutes or until cooked through.

Step 7

For the eggs, heat up a thin layer of oil in a skillet over medium-low heat.  I also typically add a knob of butter but this is optional.  Gently crack the eggs into the pan.  For sunny side up, cook until the whites are set, partially covering the pan if you want.  For over easy, flip and cook the second side briefly.

Step 8

Add a layer of potatoes and diced chorizo to a plate.  This recipe is designed for two people and you can either serve on individual plates or one larger plate.   Add the eggs and cover them in the freshly made Salsas, half green and half red.  Serve immediately and optionally garnish with freshly chopped cilantro.

Step 9

You'll have plenty of leftover Salsa.  Store it in the fridge in airtight containers where it will keep for a few days.