Wake up to a hearty Mexican breakfast!

• 2 large baking potatoes, peeled
• 1/2 lb. Chorizo*
• 1/2 cup finely chopped onion
• 4 eggs
• 1 avocado, sliced
• Cilantro or parsley sprigs, if desired

Cut potatoes into 1/4-inch thick slices and then into 1/4-inch cubes. Remove chorizo from casing and place in a large skillet. Cook and mash chorizo until lightly browned and fat has melted. Add diced potatoes and onion. Cover and cook over medium heat until potatoes are tender, about 15 minutes. Remove lid. With the back of a large spoon, press 4 indentations in mixture. Break an egg into each indentation. Cover and cook until eggs are set, about 5 minutes. To serve, garnish with avocado slices and cilantro or parsley sprigs, if desired.

MAKES 4 SERVINGS

*Chorizo is a spicy sausage. It may be made with either pork or beef. Chorizo labled “Spanish-style” is milder than “Mexican­ style”.