Baked Egg, Potato & Chorizo Breakfast Skillet

Name: Baked Egg, Potato & Chorizo Breakfast Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800g potatoes, peeled and diced into small cubes; 200g chorizo, sliced or diced; 1 red onion, roughly chopped; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; ½ teaspoon garlic powder, or 2 fresh garlic cloves finely chopped; Salt and cracked black pepper, to taste; 5–6 eggs; 100g feta, crumbled; 2 spring onions, finely sliced; Extra cracked black pepper, to finish

A warm and rustic breakfast skillet made with roasted potatoes, smoky chorizo, soft baked eggs, feta and spring onion. Perfect for brunch, weekend breakfasts or breakfast-for-dinner nights.

A breakfast skillet of roasted potatoes, chorizo and baked eggs with feta and spring onion.

Weekend breakfasts at our table have always been a little more unhurried, a little more generous. This skillet is one of those recipes that earns its place on the table again and again: golden roasted potatoes, smoky chorizo, soft baked eggs nestled into the gaps, feta crumbled over the top and finished with spring onion. Everything comes together in one pan and goes straight to the middle of the table for everyone to help themselves. It is the kind of brunch that feeds a crowd without fuss, and feels special without trying to be.

Prep: 15 min · Cook: 45 min · Serves: 4 · Cuisine: Mediterranean · Category: Brunch

Ingredients

Baked Egg, Potato & Chorizo Breakfast Skillet

800g potatoes, peeled and diced into small cubes
200g chorizo, sliced or diced
1 red onion, roughly chopped
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sweet paprika
½ teaspoon garlic powder, or 2 fresh garlic cloves finely chopped
Salt and cracked black pepper, to taste
5–6 eggs
100g feta, crumbled
2 spring onions, finely sliced
Extra cracked black pepper, to finish

Method

Preheat the oven to 210°C fan-forced.
Add the diced potatoes, chorizo and red onion to a large oven tray. Drizzle with olive oil, then add the oregano, paprika, garlic, salt and pepper. Toss well so everything is coated.
Roast for 35–40 minutes, turning once or twice, until the potatoes are tender and golden and the chorizo has released its oil.
Warm a large oven-safe skillet or baking dish in the oven for a few minutes. Carefully transfer the roasted potato and chorizo mixture into the skillet.
Make 5–6 small wells between the potatoes. Crack an egg into each well.
Scatter the feta over the top, leaving some pieces visible between the eggs and potatoes.
Return to the oven for 6–10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Finish with spring onions and extra cracked black pepper. Serve warm straight from the skillet.

Notes

Dicing the potatoes small helps them cook faster and gives more golden edges.

The chorizo adds salt and flavour, so season lightly at first.

For softer yolks, pull the skillet from the oven while the eggs still have a slight wobble.

Spring onions are best added after baking so they stay fresh and green.

Serving Suggestion

If you love a Portuguese-inspired breakfast spread, our Mini Portuguese Baked Eggs make a beautiful companion dish. Our Baked Spinach and Feta Eggs are another favourite for a relaxed weekend morning. Serve alongside a simple Greek Style Salad with Feta, Olives and Garlic for a brunch table that feels generous and complete. For the crispiest potatoes, our Crispy Roast Potatoes method is worth knowing, and Traditional Portuguese Tomato Rice (Arroz de Tomate) is a wonderful side if you are serving this as a breakfast-for-dinner.

The Grace Table Tip

Serve this straight from the skillet at the table with good crusty bread on the side. It keeps warm well and looks beautiful as a centrepiece, which is exactly the point.