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.
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 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 cooked waxy potatoes, cut into 2cm (3/4in) dice
- 200 g spicy chorizo, peeled if necessary, cut into 2cm (3/4in) dice
- 4 eggs
- 2 tbsp chopped coriander
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 4
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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