30-Minute Chorizo & Potato Breakfast Braise (The Lazy Saturday Skillet)

Instructions

1. 1

   Heat a large skillet over medium-high heat. Add 8 oz raw Mexican chorizo and cook, breaking it apart with a wooden spoon, until deeply browned and crisp. This builds our entire flavor base.

   5 min

   Tip: Don't drain the fat! That red, spiced oil is exactly what we want to coat our potatoes in.

2. 2

   While the chorizo browns, multitask: chop 1 medium white onion, dice 2 medium Yukon gold potatoes into small 1/2-inch cubes (keep them small so they braise quickly), and slice 1 cup fresh corn kernels off the cob.

   5 min

   Tip: Mom math: Do this now so you aren't scrambling later. Small potato cubes mean we eat in 30 minutes, not 45.

3. 3

   Using a slotted spoon, remove the cooked chorizo to a bowl, leaving the rendered fat in the pan. If the pan looks dry, add 1 tbsp olive oil. Toss in the diced potatoes and onion. Sauté until the onions soften and the potatoes pick up some golden color.

   7 min

   Tip: The potatoes will absorb that smoky chorizo oil. Stir occasionally so they don't stick.

4. 4

   In a small bowl or liquid measuring cup, whisk together 1 cup crushed tomatoes, 1 cup vegetable broth, 1 tbsp chipotle peppers in adobo sauce, and 1 tsp dried Mexican oregano. This is our weeknight-shortcut braising liquid.

   3 min

   Tip: If you like less heat, just use the adobo sauce and skip the chopped pepper.

5. 5

   Add the corn and 2 cloves garlic to the skillet with the potatoes. Cook for just 1-2 minutes until the garlic is fragrant.

   2 min

   Tip: Garlic goes in late so it doesn't burn and turn bitter. We want it sweet and aromatic.

6. 6

   Pour the tomato-chipotle liquid into the skillet. Return the cooked chorizo to the pan. Add 1 tsp Kosher salt, stir well, and bring to a simmer. Cover the skillet, drop the heat to medium-low, and let it braise until the potatoes are fork-tender.

   10 min

   Tip: Cover and walk away. You now have 10 minutes to make coffee, warm tortillas, or convince someone else to set the table.

7. 7

   Uncover the skillet. Taste the broth—if it needs more salt, now is the time to fix it! Once seasoned, use the back of a spoon to make 4 little wells in the mixture. Crack 4 large eggs directly into the wells. Cover the skillet again and let the eggs steam until the whites are set but yolks are still runny.

   5 min

   Tip: We cannot fix bland potatoes later, so taste before you drop the eggs! Watch them closely around minute 4; they set fast.

8. 8

   While the eggs steam, slice 1 ripe avocado and roughly chop 1/4 cup fresh cilantro.

   3 min

   Tip: A little squeeze of lime over the avocado keeps it green if you're working ahead.

9. 9

   Remove the skillet from the heat. Top with the sliced avocado, a drizzle of 1/4 cup Mexican crema, the chopped cilantro, and serve with wedges from 2 limes and 8 corn tortillas.

   1 min

   Tip: Bring the whole skillet right to the table. Let everyone dig in and scoop it up with warm tortillas.