Sheet Pan Eggs Potatoes Huevos Rotos Style

Ingredients

• 1 1/2 pounds small potatoes, scrubbed, then halved or quartered (no need to peel)
• 1 small bunch kale (curly or Tuscan), stemmed and chopped into bite-sized pieces (yielding about 5 cups)
• 1 teaspoon smoked Spanish paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 lemon, finely zest (cut the zested lemon into wedges for serving)
• 4 tablespoons olive oil
• 4 tablespoons water
• 12 ounces fully cooked Spanish-style chorizo, cut into thin coins
• 1/2 cup grated manchego or pecorino
• 6 large eggs

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