PREHEAT oven to 375°F.
PARBOIL potatoes for 10 to 12 minutes or until almost tender; DRAIN well.
TOSS together potatoes, olive oil and Tex-Mex seasoning.
ARRANGE potatoes and chorizo in even layer on foil-lined baking sheet. BAKE for 15 to 20 minutes or until potatoes are golden and sausage is cooked.
CRACK eggs over potato mixture. RETURN to oven; BAKE for 7 to 9 minutes or until eggs are set. SPRINKLE with tomatoes, avocado, green onion and cilantro.
Instead of parboiling potatoes on the stovetop, you can microwave them on High for about 5 minutes or until almost tender.
Russet potatoes are best to use in this dish.