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Huevos Rancheros With Chorizo

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Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Cut: Sausage
Meal Type: Passport to Pork
Servings: 4
Calories: 1710kcal

Ingredients

  • 6 tablespoons olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 dried chillies finely chopped
  • 1 smoked paprika scant tsp
  • 400 grams chopped tomatoes
  • 1/2 teaspoon caster sugar
  • 1 tablespoon chopped flat leaf parsley
  • 1 pinch sea salt and freshly ground black pepper
  • 300 grams waxy potatoes cooked, cut into 2cm, 3/4in dice
  • 200 grams chorizo spicy, peeled if necessary, cut into 2cm, 3/4in dice
  • 4 eggs
  • 2 tablespoons chopped coriander
  • 6 tablespoons olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 dried chillies finely chopped
  • 1 smoked paprika scant tsp
  • 14.1 ounces chopped tomatoes
  • 1/2 teaspoon caster sugar
  • 1 tablespoon chopped flat leaf parsley
  • 1 pinch sea salt and freshly ground black pepper
  • 10.6 ounces waxy potatoes cooked, cut into 2cm, 3/4in dice
  • 7.1 ounces chorizo spicy, peeled if necessary, cut into 2cm, 3/4in dice
  • 4 eggs
  • 2 tablespoons chopped coriander
  • 6 tablespoons olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 dried chillies finely chopped
  • 1 smoked paprika scant tsp
  • 14.1 ounces chopped tomatoes
  • 1/2 teaspoon caster sugar
  • 1 tablespoon chopped flat leaf parsley
  • 1 pinch sea salt and freshly ground black pepper
  • 10.6 ounces waxy potatoes cooked, cut into 2cm, 3/4in dice
  • 7.1 ounces chorizo spicy, peeled if necessary, cut into 2cm, 3/4in dice
  • 4 eggs
  • 2 tablespoons chopped coriander

Instructions

  • 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.

Notes

Recipe courtesy of LoveFood.com

Nutrition

Calories: 1710kcal
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