1. Preheat your oven to 240°F (115°C).

2. Peel the carrots and potatoes and cut them into small cubes. Rinse the potatoes under cold water to remove excess starch.

3. Heat the oil in a large, oven-safe skillet over medium-high heat. Add the diced onion and sauté until soft, about 3 to 4 minutes.

4. Add the diced carrots and potatoes to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.

5. While the vegetables cook, slice the chorizo sausages. Add them to the skillet, stirring to combine. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the vegetables are tender and lightly browned.

6. In a separate pan, cook the eggs to your preferred texture.

7. Carefully remove the skillet from the oven and place the cooked eggs on top of the sausage and vegetable mixture.

8. Season with salt and pepper to taste before serving. Remember to handle the hot skillet with oven mitts or a towel to avoid burns.