Huevos rancheros with chorizo recipe
by Nichola Fletcher |
4 comments |
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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
- 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.
- When the salsa has reduced to a thick, dark sauce, remove from the heat and mash it with a potato masher. Set aside.
- 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.
- 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.
- 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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Comments
by pandagem | on 30 April 2012
I absolutely love chorizo, and put it in anything I can. It is so delicious and adds extra depth to any dish it goes in to. It's fantastic tapas-style in sherry or red wine, but is equally great in fajitas, butter bean stews, paella and I've even made a chicken and chorizo pie. If it's done correctly it's lovely and I can't wait to try this dish.
by easygoing | on 20 August 2012
Got my pedant's hat on today - please it is 'bored with' and not 'bored of'. Bit of a losing battle really, even the mainstream press get it wrong. Not too sure about that apostrophe either.
I have only recently discovered the joys of chorizo as I felt just like dianthus. However I have seen the light and now find it delightful in the right recipe.
Oh and don't get me started on people who pronounce 'h' as haitch! Do you think it is my age?
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