I first had Huevos Rancheros when visiting Las Vegas while staying in the MGM Grand. We decided to have breakfast in the hotel and this just caught my eye. For years I have been trying to recreate that moment when I took my first mouthful and was blown away with the Mexican take on breakfast, that spicy warmth.
The second time I experienced this cooked really well was at the Cambridge Cookery School Cafe. If you get a chance give them a visit, especially for brunch, they have some great dishes to try.
Huevos Rancheros is basically eggs on a bed of warm tomato salsa with fried chorizo. It doesn’t sound anywhere as good as it tastes. The fried chorizo has a great texture too.
I’ve tried to cook it loads but my best result came when I cooked it on the Big Green Egg in a cast iron pan. Try this recipe and I’m sure it will become a brunch staple.
- 1 tbsp olive oil
- 100g Spanish Chorizo – dried, not cooking chorizo
- 2 cloves garlic
- 1/4 finely chopped onion
- 1 tin plum tomatoes
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 dried chipotle chilli
- 1 tsp Maldon salt
- 1 tsp coarse group black pepper
- 2 tbsp coriander, freshly chopped
- 2 eggs
- Juice of 1/2 lime
- Set up your Egg to cook directly over the coals with a 6″ cast iron pan.
- Chop the chirozo into small 1cm chunks.
- Add the olive oil and chorizo to the preheated cast iron pan and fry until the outside of the chorizo is crispy. I use eating chorizo rather than cooking chorizo as it crisps up better, I prefer the texture.
- Add the onion and garlic and fry for a couple of minutes until it starts to soften.
- Add the tinned tomatoes and tomato puree and finely chopped dried chipotle.
- Cook for 10 minutes, breaking up the tomatoes at the end of the cook.
- Add the salt, pepper and 1/2 of the coriander and stir in.
- Break the eggs over the top of the salsa.
- Cook for about 5 minutes until the eggs still have a little wobble.
- Serve in a bowl with the remainder of the coriander sprinkled over and 1/2 a lime ready to squeeze over the salsa and eggs.
Dried chorizo is much better in this recipe than cooking chorizo. It crisps up to give a beautiful texture to the dish.
You can tone down the chilli if you like but I like it spicy with the chipotle adding a smokey taste.