Huevos rancheros with chorizo recipe

Nichola Fletcher
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Huevos rancheros with chorizo recipe

This classic Mexican dish of “ranch-style eggs” makes a substantial and delicious breakfast with a fabulous chilli kick. If you prepare the recipe up to the end of step three the night before, you can get it ready to serve in just five minutes.

At a glance
  • Cuisine Mexican
  • Recipe Type Main
  • Difficulty Easy
  • Preparation time 20 mins
  • Cooking time 50 mins
  • Serves 4 people
Ingredients
  • 6 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 dried chillies, finely chopped
  • 1 scant tsp smoked paprika
  • 400 g (14.1oz) can chopped tomatoes
  • 0.5 tsp caster sugar
  • 1 tbsp chopped flat-leaf parsley
  • 1 pinch sea salt and freshly ground black pepper
  • 300 g (10.6oz) cooked waxy potatoes, cut into 2cm (3/4in) dice
  • 200 g (7.1oz) spicy chorizo, peeled if necessary, cut into 2cm (3/4in) dice
  • 4 eggs
  • 2 tbsp chopped coriander

Step-by-step

  1. Heat 4 tablespoons of the oil in a small, heavy saucepan. Add the onion and fry over a medium heat for 5 minutes until softened. Add the garlic, chillies, and paprika, and fry gently for 1 minute. Add the tomatoes, sugar, and parsley, and bring to the boil. Season, reduce the heat, and simmer for 30 minutes.
  2. When the salsa has reduced to a thick, dark sauce, remove from the heat and mash it with a potato masher. Set aside.
  3. In a large, heavy frying pan, heat the remaining oil. Fry the potatoes for 5 minutes over a medium heat. Add the chorizo and fry for 5 minutes more, until everything is well browned.
  4. Take the pan from the heat and stir in the tomato salsa. Make 4 large holes in the mixture and crack the eggs into the holes.
  5. Return the pan to the heat and fry the eggs for 5 minutes, or until cooked as you prefer. Sprinkle with the coriander and serve from the pan, with tortillas or crusty bread on the side.

Recipe taken from Sausage, Nichola Fletcher, DK, £14.99, dk.com

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