Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 15-20 minutes; drain and let cool. Cut into 3/4-inch dice.
Meanwhile, heat a 12-inch cast-iron or other oven proof skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 6-8 minutes. Add onion and cook for another 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make indentations in the potato-chorizo mixture for each egg about 1 inch apart; crack egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve on top of warmed tortillas with fresh diced tomatoes, jalapeno slices, cilantro and shredded cheese.
ArizonaFresh.com Denmark Foods 7713 W. Golden Lane Peoria, AZ 85345 623.979-4234 DenmarkFoods.com
Chorizo w/ Potatoes & Eggs
1 lb. Arizona Fresh chorizo (beef, pork or chicken)
1 1/2 lbs. Yukon gold potatoes
1/2 onion, small dice
2 T. olive oil