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Preheat the oven to 180*C.
Heat the EVOO in the skillet and swirl it around to coat the inside of the skillet. Cook the sausage and chorizo for 3-4 minutes. Do not cook all the way through, just enough for the sausage to release some of its oil but the meat are still medium cooked and tender. Transfer the meat in a bowl and leave the oil in the pan.
In the same oil, sauté the potatoes. Season with salt and pepper. Cook covered for 8-10 minutes until the potatoes are done but still firm, stirring every 2 or 3 minutes. You want the edges of the potatoes to brown but not burnt!
After 10 minutes, add the garlic and onion and cook for another 2-3 minutes until the onion is semi-translucent. Feel free to add EVOO if needed.
Add the sausage and chorizo and stir until well mixed. Taste for seasoning.
Make 4 indentations and crack eggs on those dents. Pop it in the oven for 5 minutes or until the eggs are cooked to your preferred doneness. Garnish with chopped parsley and freshly cracked pepper. Serve with toasted crusty bread and herbed butter.