Southwestern Farmhouse Potatoes w/ Eggs

In case you didn't know, next to mexican food, potatoes are my favorite.  I have recently gotten into doing farmhouse style potatoes often for breakfast but since it's probably healthier to have more than just potatoes for breakfast, I decided last week to throw some eggs into the mix and was very pleased with the result.  This is a fairly fast and delicious breakfast - perfect for a relaxing morning paired with a hot cup of coffee.

Southwestern Farmhouse Potatoes w/ Eggs
serves 2-4
2 russet potatoes, diced into 1/2 in. cubes
2-4 eggs (depending on how many you want)
2 jalapenos (stemmed and diced - seeds removed, optional)
1/2 white onion, diced
2-3 cloves garlic depending on size
1/4 c. cilantro, chopped
1 Tbs. olive oil
1 tsp. cornstarch
3/4 tsp. kosher salt
1/2 tsp. pepper
1/2 tsp. paprika
1/4 tsp. corriander
1/8-1/4 tsp. chipotle powder (or cayenne which is what I probably would have used if I had not run out - amount based on spicy preference)
cheddar cheese

Preheat oven to 400 degrees.  Heat oil in large oven-proof skillet over medium high heat.  Toss potatoes in a bowl with the cornstarch, salt, pepper, paprika, corriander and chipotle (or cayenne).  When oil has heated, place potatoes in skillet.  Stirring every couple minutes.  After 5 minutes, add the jalapeno and onion.  Continue cooking and stirring until potatoes are cooked through and start to brown, about another 10-15 minutes.  Once potatoes are starting to brown, toss in the garlic and cilantro and cook, stirring for 2 more minutes. 

Create a 3-4 inch nest for each egg you plan on using, by pushing potatoes out and toward the edges.  Crack an egg into each nest.  Place in oven and bake for 10 mins.  Remove and grate cheese over top.  Place back in oven for another 1-2 minutes, baking until cheese is melted.  Serve immediately.