Huevos Rancheros with Chorizo
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.
Sausage Alternative: Merguez; Chistorra Csabi kolbasz PGI
- 6 tablespoons 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 ounces cooked waxy potatoes, cut into 3/4-inch cubes
- 7 ounces spicy Mexican chorizo, peeled if necessary, cut into 3/4-inch cubes
- 4 large eggs
- 2 tablespoons chopped cilantro
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.