2 boiled potatoes, 1/2-inch cubes 4 chorizo sausages, 1/4 -inch slices 6 tablespoons butter 3 tomatoes peeled, seeded, 1/2-inch dice 3 canned pimientos, diced 4 tablespoons cooked peas salt and pepper, to taste 2 teaspoons minced parsley 12 eggs 4 tablespoons heavy cream cayenne pepper to taste
Preheat oven to 350F.
In a skillet, saute the potatoes and sausage in the butter until browned.
Add the tomatoes, pimientos, peas, and salt and pepper to taste. Stir in the parsley and mix well. Divide among individual heated egg dishes and top with 2 eggs each. Season eggs with salt and pepper. Bake 7 to 8 minutes. Spoon the cream over the eggs and bake until set. Sprinkle with cayenne.