Spanish Baked Eggs

• 1 tbsp olive oil
• 5 None new potatoes, thinly sliced
• 1 None chorizo sausage, thinly sliced
• 1 None red onion, thinly sliced
• 2 cloves garlic, crushed
• 7 oz boneless skinless chicken thighs, thinly sliced
• 1 can (14 oz) diced tomatoes
• 1/3 cup chicken stock
• 2 tsp thyme leaves
• 6 None eggs

1. Preheat the oven to 400u0b0F. Lightly grease a 2-quart shallow baking dish.
2. Heat oil in a large skillet on high heat. Fry potatoes in a single layer, 3-4 mins each side, until cooked through. Add sausage to pan halfway through cooking, turning. Remove from skillet.
3. Saute onion and garlic in same pan, 1-2 mins, until tender. Add chicken and cook, 2-3 mins, until browned. Stir in tomatoes, stock and 1 tsp of the thyme. Simmer 4-5 mins.
4. Pour tomato mixture into prepared dish. Top with potatoes and sausage. Using the back of a spoon, press 6 indentations into mixture. Crack eggs one at a time and carefully slide into indentations. Sprinkle with remaining thyme.
5. Bake 15-20 mins, until egg whites set but yolks remain runny.

olive oil, potatoes, chorizo sausage, red onion, garlic, chicken thighs, tomatoes, chicken stock, thyme, eggs

Taken from recipes-plus.com/api/v2.0/recipes/26172 (may not work)