3 ratings

Huevos Rancheros with Chorizo


Huevos Rancheros

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.

Ready in
1 h 10 m
Calories Per Serving


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.