Huevos Rotos Breakfast Casserole Recipe

Ingredients

10 russet potatoes, peeled and sliced

1 teaspoon Spanish paprika

1 lemon, finely zest (cut the zested lemon into wedges for serving)

6 tablespoons olive oil

6 tablespoons water

Fully cooked Spanish-style chorizo, cut into thin coins

1 cup grated Manchego cheese

Jamon Iberico

5 large eggs

Salt to taste

Pepper to taste

PRINT RECIPE

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

DIRECTIONS:

Heat the oven to 220 degrees.
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 aluminium foil and roast for 20 minutes.
Take the baker out of the oven and remove the foil. Add the chorizo and Manchego cheese. Roast for 10 minutes longer.
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.
Remove baker from the oven and top casserole with Jamon Iberico. Your breakfast casserole is ready to be served! Enjoy!