Ingredients:

  • 1.5 lbs Fingerling or Yukon Gold potatoes, 1/2-inch cubes
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Flaky sea salt
  • 12 oz Ground Mexican Chorizo
  • 4 Large eggs
  • 1 tsp White vinegar
  • 4 cups Baby kale or spinach
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Pickled red onions
  • 1 Avocado, sliced
  • 1/2 cup Fresh parsley, finely minced
  • 1 clove Garlic, grated
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with 2 tbsp olive oil, smoked paprika, and sea salt on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisp.
  2. Fill a wide pot with 4 inches of water and the vinegar. Bring to a gentle simmer — not a rolling boil—until tiny bubbles form on the bottom like champagne. Crack each egg into a small ramekin. Gently slide them into the water one by one. Cook for 3-4 minutes until the whites are opaque but the center feels like a water balloon.
  3. Brown the chorizo in a skillet over medium-high heat for 8–10 minutes, breaking it apart with a spoon. Remove meat with a slotted spoon. In the remaining fat, quickly sauté the kale until wilted.
  4. Whisk together minced parsley, grated garlic, 3 tbsp olive oil, lemon juice, and red pepper flakes to create the herb oil.
  5. Divide roasted potatoes, sautéed kale, and chorizo into four meal-prep containers. Top with halved tomatoes, pickled onions, and a poached egg. Add fresh avocado and herb oil just before serving.