Feb 4 Breakfast: Chorizo Pepper Hash

So today’s breakfast is the same as yesterday’s, but I made it rather than M, so that makes it special. Here’s the recipe!

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Recipe: Chorizo Hash Bake

Serves 2. Takes about 20 minutes, give or take.

Ingredients

• 4 eggs
• 1/2 pound chorizo
• Half a large green pepper
• Half a large red pepper
• Half a red onion
• Special equipment: cast iron skillet

Instructions

1. Preheat your oven to 375 degrees.
2. Heat your cast iron skillet over medium heat.
3. While your skillet heats up, start chopping up your peppers and onion.
4. Add the chorizo to the skillet, breaking it up as it heats.
5. Once cooked (once it’s browned), transfer your chorizo to a plate with a paper towel to soak up the excess oil.
6. Swipe out the excess oil from the skillet with a paper towel - no need to scrub…you just want to remove the excess.
7. Add the veggies and sauté until soft - about 4 minutes.
8. Add the chorizo back in, stir it all together, then make four little holes in the hash where you will place your eggs.
9. Crack and deposit the eggs into the holes you just created.
10. Throw it in the oven and cook. For over easy eggs, I’m guessing about 4-6 minutes. For medium, about 6-8 minutes, and for fairly firm eggs, about 8-10 minutes.
11. Pull it out, and use a spatula to carefully lift the eggs into a plate or bowl.
12. Enjoy!!