Big Basque Breakfast

• 2 pounds small white potatoes
• 3 whole cloves garlic, peeled and "flattened"
• 2 links, Spanish style chorizo*
• 1 carrot
• 8 eggs (allow 2 per person)
• 1 tablespoon piment d'esplette (or another good Spanish pimenton)
• Fresh flat leaf parsley
• salt and pepper
• One bottle of a spicy table condiment such as tabasco or California Pepper Plant (from Gilroy). I just discovered that Zingerman's is selling a basque hot sauce made from piment d'Esplette. Try it out.
• Good olive oil, a light one such as a Spanish or California made oil

1. Preheat oven to 375 degrees
2. Boil some water and cook the potatoes until they pierce easily with the point of a knife. Don't worry about peeling them
3. When the potatoes are cooked, drain them, and when you can handle them with bare hands cut them in halves and put through a ricer. You can easily remove the skins from the ricer
4. Dice your chorizo and carrot and saute together in the olive oil
5. With olive oil or butter, lubricate a flat casserole dish
6. Spread your riced potatoes in the casserole. Season generously with your pimenton and salt and pepper, drizzle with just a little more olive oil and then top with the chorizo and carrot mix
7. Carefully break the eggs and one by one arrange them on top of everything else. Bake in the oven for about 15 minutes or just until the whites have set and you have still runny eggs in litte puddles of white albumen
8. Sprinkle with your finely chopped parsley and serve, allowing two eggs per person
9. *For the chorizo you will need a really good Spanish style, semi-cured and not hard. Or substitute a good linguica. I order mine from La Espanola in Harbor City, CA (as do most Spanish restaurants in the US because it's impossible to import). La Espanola's "Bilbao" style works wonderfully.

white potatoes, garlic, links, carrot, eggs, piment, flat leaf parsley, salt, condiment, olive oil

Taken from food52.com/recipes/638-big-basque-breakfast (may not work)