Huevos Rotos Breakfast Casserole Recipe

For this delicious breakfast casserole recipe, use a large Peugeot ceramic rectangular blue baker. Peugeot ceramic dish bakes evenly everything and makes the dish looks beautiful! Also, we used a Bistrorama mill to add pepper to the dish for the perfect seasoning.

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• 10 russet potatoes, peeled and sliced
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• 1u00a0teaspoon Spanish paprika
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• 1u00a0lemon, finely zest (cut the zested lemon into wedges for serving)
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• 6 tablespoonsu00a0olive oil
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• 6u00a0tablespoonsu00a0water
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• Fully cooked Spanish-style chorizo, cut into thin coins
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• 1 cupu00a0grated Manchego cheese
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• Jamon Iberico
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• 5u00a0large eggs
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• Salt to taste
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• Pepper to taste
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1. Heat the oven to 425 degrees Fahrenheit.
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2. Mound potatoes on a baker. Season with paprika, olive oil, salt, pepper, lemon zest, and water. Using your hands, toss well to combine. Cover with aluminum foil and roast for 20 minutes.
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3. Take the baker out of the oven and remove the foil. Add the chorizo and Manchego cheese. Roast for 10 minutes longer.
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4. Take the baker out of the oven. Make nests for the eggs with the potatoes and chorizo. Crack an egg into each nest. Roast for another 5 minutes or to taste.
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5. Remove baker from the oven and top casserole with Jamon Iberico. Your breakfast casserole is ready to be served!u00a0 Enjoy!
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