Preheat oven to 375. Depending on how big your potatoes are, you might need to par boil them (for these little purple ones, I did not need to). If you do need to par boil, do so with the skin on and let them cool down and cut in pieces. Slice chorizo, avocado and scallions. Wash cilantro and roughly chop.

Add oil to an oven safe pan and add potatoes and chorizo. Cook for about 8 min or until browned. Season with salt and pepper. Make a little well for each egg, and crack them into the pan. Bake for about 5 min, depending on your desired runny yolk.

Top with fresh lime juice, scallions, cilantro and avocado. Serve with crispy bread!