Huevos Rancheros With Chorizo

3 from 2 ratings

This classic Mexican dish of "ranch-style eggs" makes a substantial and delicious breakfast with a fabulous kick. If you prepare the recipe up to the end of step 3 the night before, you might get it ready to serve in just five minutes.

Servings

servings

Ingredients

6 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 dried chiles, finely chopped
1 teaspoon smoked paprika
one 14-ounce can chopped tomatoes
1/2 teaspoon granulated sugar
1 tablespoon chopped flat-leaf parsley
sea salt and freshly ground black pepper
10 ounce cooked waxy potatoes, cut into 3/4-inch cubes
7 ounce spicy mexican chorizo, peeled if necessary, cut into 3/4-inch cubes
4 large eggs
2 tablespoon chopped cilantro

Directions

Heat 4 tablespoons of the oil in a small, heavy saucepan. Add the onion and cook over medium heat fro 5 minutes until softened. Add the garlic, chilies, and paprika, and cook gently for 1 minute. Add the tomatoes, sugar, and parsley, and bring to a 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. Cook the potatoes for 5 minutes over medium heat. Add the chorizo and cook for 5 more minutes, 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 cook the eggs for 5 minutes, or until cooked as you prefer. Sprinkle with the cilantro and serve from the pan, with tortillas or crusty bread on the side.