Step 1

Heat the oven to 400°F.

Step 2

Heat a 12” ovenproof skillet (we like cast iron) over medium high heat. Add 1 tbsp olive oil and heat until the oil is shimmering; add the chorizo, toss to coat in the fat, then cook until no longer pink. Removing using a slotted spoon.

Step 3

Add the remaining olive oil to the rendered fat and allow to heat. Add the diced potatoes and ½ tsp salt, then toss to coat in the fat. Saute the potatoes, stirring occasionally, until tender and browned, 18-20 minutes.

Step 4

Add the onion and bell pepper and toss with the potatoes. Saute, stirring occasionally, until the onion is translucent, 4-5 minutes.

Step 5

Add the jalapeno and garlic; cook, stirring frequently, 1-2 minutes.

Step 6

Return the sausage to the skillet and toss until all ingredients are evenly distributed.

Step 7

Turn off the burner, then make 4 wells in the pan. Gently crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are just set, 8-10 minutes.

Step 8

Remove from the oven using oven mitts. Garnish with chopped chives and serve immediately