Baked Egg Brunch Treat

I hosted book club last weekend, and they all went crazy for this dish (the book got mixed reviews, however).  This classic Mexican recipe, Potatoes and Chorizo with Baked Eggs (Papas y Chorizo con Huevos al Horno) is courtesy of Marge Poore's 1,000 Mexican Recipes.  The whole cookbook is fantastic.

Bake and serve in individual ramekins.  The best part is that the entire dish, except for the final breaking and baking of the eggs, can be done the day before. And it is easily doubled!
2 baking potatoes, peeled
1/2  pound fresh bulk chorizo sausages, or packaged, with casings removed
1/4medium white onion, finely chopped
1/4 teaspoon salt, or to taste
Fresh Salsa Mexicana or purchased salsa
4 large eggs
1 cup shredded Monterey Jack cheese

1. Cut the potatoes into small dice, about 1/4 inch. Set aside. Heat a large nonstick skillet over medium heat. Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out. Add the diced potatoes, onion, and salt. Cover and cook, stirring frequently, over medium-low heat, until the potatoes are tender, about 15 minutes.

2. Divide the potato mixture among 4 individual ramekins. (Recipe can be done to this point one day ahead. Cover and refrigerate.)

3. Prepare salsa, if using homemade. If made ahead, remove casserole dishes from the refrigerator 1 hour before baking. Preheat the oven to 375°. Bake until the potato mixture is hot all the way through, 15 to 18 minutes.

4. Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole. Break an egg into the indentation. Sprinkle shredded cheese equally over the eggs. Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes. Serve hot with fresh salsa.