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

Details

  • Cuisine: Mexican
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. When the salsa has reduced to a thick, dark sauce, remove from the heat and mash it with a potato masher. Set aside.
  3. 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.
  4. 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.
  5. 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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