Sweet and Spicy Hash with Baked Eggs

1. Preheat the oven to 350ºF.

2. In a large, ovenproof skillet, cook the chorizo. Once cooked through, remove from the skillet (leaving a smidge of rendered fat in the pan) and set aside on a paper towel-lined plate.

3. Add the potatoes and onion to the skillet, season with salt and pepper, and cook in the rendered chorizo fat, stirring occasionally, until the potatoes are cooked through, approximately 25 minutes.

4. Once the potatoes are cooked, stir the cooked chorizo back to the skillet. Crack the eggs over the hash and put the pan in the oven. Cook until the egg whites are set, approximately 10 minutes.

5. Serve by topping each portion with chopped parsley, crumbled feta and a few slices of avocado.