Chorizo Skillet with Poached Eggs



  • 2 poblano peppers, sliced in strips
  • 4-5 garlic cloves, roughly chopped
  • 1/4 cup chopped cilantro
  • 28 oz bag Potatoes O’Brien
  • Pork chorizo
  • 2-4 eggs
  • Distilled white vinegar, optional
  • 1 stick of butter
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 2 tablespoons parsley
  • 1 lime, quartered
  • Sliced avocado
  • Cotija cheese
  • Cilantro Lime Taqueria Street Sauce
  • Flour tortillas
  • Crushed red pepper flakes
  • Flaky kosher salt and black pepper to taste


  1. Heat a large skillet on medium high, add the stick of butter and bag of frozen potatoes. As the butter melts, stir in cayenne, paprika, chili powder, parsley, salt and pepper. Once the potatoes are evenly coated, turn the heat down and toss in half of the chopped garlic. Stirring often, allow mixture to cook until the potatoes darken and crisp. Toss with cilantro before serving.
  2. While the potatoes cook, heat a smaller skillet over medium high; adding the remaining chopped garlic and sliced poblano peppers. Sauté until tender before removing from the pan and setting aside.
  3. Return the smaller skillet to medium high heat and add the the chorizo. Cook thoroughly and stir often. I like to turn up the heat right before it’s done to crisp the edges before removing from heat.
  4. Assemble your plate. Start with a base of potatoes before adding the chorizo and poblanos. I used individual fajita skillets for serving this dish, allowing the option to place the potatoes, chorizo and peppers in the oven to stay warm while cooking the eggs. You can simply wait to assemble until the eggs are done or keep your plate warm by placing oven-safe dishes in a warmed oven (200°).
  5. Now for the eggs. I love poached eggs but you can serve this with whatever you prefer. If you want to make poached eggs, fill a medium saucepan with water and bring to a simmer. Add a splash of distilled white vinegar and stir the simmering water in a circular motion, creating a whirlpool. Crack an egg in a small bowl and carefully pour it into the swirling whirlpool. As the water stops swirling, gently lift the egg off the bottom of the pan to prevent sticking. Let the water boil for 3 minutes before removing the egg.
  6. Add the eggs to your plates and top with crumbled cotija cheese, cilantro, red pepper flakes, street sauce and lime. Serve with tortillas.

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