4 small potatoes
8 oz chorizo, sliced thin
1 onion, sliced thin
Salt and pepper
Green onions, sliced thin
Sliced black olives
Preheat oven to 375.
In a pot, cover potatoes with water, and bring to a boil. Cook for 20 minutes or so until a knife easily pierces them. Drain and cut into bite size pieces.
In a large non-stick skillet, heat 1 tsp oil, add onions and chorizo, cook until soft and slightly browned, remove from pan. Add a little more oil and cook potatoes over medium heat, season with salt, pepper and aleppo. Cook until evenly browned.
In a cast iron skillet, combine onions, Chorizio and potatoes in an cast iron or oven proof skillet. Crack eggs over mixture and bake 10 – 15 minutes until eggs are cooked to your liking.
Serves with green onions, cheese and hot sauce.