Chorizofrukostskålar

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1. 1
   Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.
2. 2
   Add the potatoes, 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
3. 3
   Bake until tender, tossing every 15 minutes, about 45 to 55 minutes.
4. 4
   Meanwhile, heat a large nonstick skillet over medium-low heat, spray with oil and cook the eggs in batches sunny-side up, until the whites are just set, about 2 to 3 minutes for a runny yolk, or longer if a firm yolk is desired.
5. 5
   To serve, divide the potatoes in 4 bowls, top each with 1/3 cup chorizo, 2 fried eggs, crumbled cheese, 1 ounce avocado and garnish with scallions or cilantro.