huevos rotos

 A delicious dinner from Milk Street Tuesday Nights by Christopher Kimball. 

Ingredients

• 1 1/2 pounds small potatoes
• 2 TBSP extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 TBSP sherry vinegar
• Kosher salt and ground black pepper
• 4 medium garlic cloves, minced
• 8 ounces spanish chorizo, quartered lengthwise and sliced 1/4 inch thick (or ground chorizo if that is what you can find
• 1 large poblano or cubano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips
• 6 -8 large eggs
• 1 scallion, thinly sliced on the diagnol
• hot sauce, to serve

Instructions

1.  Place the potatoes in a large microwave-safe bowl. Cover and microwave on high until tender, about 10 minutes, stirring halfway through. Let cool slightly and, using a potato masher, gently crush them until slightly flattened but still in large chunks. If the potatoes are too firm to flatten, cover and microwave on high until tender, then crush. 
2. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the potatoes in an even layer and cook without stirring until crisp on the bottom, about 5 minutes. Stir, redistribute in an even layer and cook until crisp on the bottom, another 5 minutes. 
3. Stir in the onion, vinegar and ½ teaspoon salt. If using ground, raw chorizo, add it here as well. Cook, stirring, until the onion has softened, about 5 minutes. 
4. Add the garlic, chorizo (if using cooked links) and chili, then cook, stirring constantly, until fragrant, about 30 seconds. 
5. Distribute the mixture in an even layer and reduce to medium-low. Using the back of a large spoon, make 6 evenly spaced indentations in the potatoes, each about 2 inches in diameter. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 6 minutes. 
6. Sprinkle the scallion over the top. Using a paring knife, cut a small X in the top of each egg and allow the yolk to flow out. Serve with hot sauce.