Recipe Credit to Callum Hann and Themis Chryssidis, Sprout Adelaide
Bring a medium saucepan of water to the boil over high heat. Boil potatoes for 10 minutes to par-cook. Remove potatoes from water and allow to cool slightly.
Heat one tablespoon oil in a large oven proof frying pan over a medium-high heat. Cook chorizo for 2-3 minutes or until golden brown and crispy. Remove from pan.
Add onion and garlic and cook till fragrant. Add potatoes and cook for 2-3 minutes. Return chorizo to pan and crack eggs over potato and chorizo. Bake in oven for 6-8 minutes or until yolk are just set.