Ingredients
1/2 cup mayonnaise
1/4 cup finely chopped Peppadew peppers (from 6 to 8)
1 cup sliced scallions (from 1 bunch)
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
2 Yukon Gold potatoes, cut into 1/4-inch half-moons (2 cups)
3 ounces dried chorizo, thinly sliced into half-moons (3/4 cup)
8 large eggs
4 kaiser or other hard rolls, split, for serving
Arugula, for serving
Preparation
Preheat oven to 375°F. Stir together mayonnaise, Peppadews, and 2 tablespoons scallions; season with salt and pepper. In a medium nonstick skillet, bring 3 tablespoons oil, potatoes, and 1 cup water to a boil over medium heat; season. Boil, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add remaining scallions and chorizo. Cook, stirring, until scallions are soft, 1 minute. Whisk eggs in a large heatproof bowl; stir in potato mixture to combine. Season with salt and pepper.
Heat remaining 2 tablespoons oil in clean skillet over medium-high. Add egg mixture; cook, stirring to develop curds, 1 minute. Transfer to oven; bake until just set, 10 to 13 minutes. Let cool 10 minutes. Run a rubber spatula around edges; slide onto a cutting board. Slice and serve on rolls, with mayo mixture and arugula.
