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Huevos Rancheros

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type

 

Pan Fry/Bake

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.

Huevos Rancheros
Huevos Rancheros

Ingredients

  • 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

Method

  1. Set up your Egg to cook directly over the coals with a 6″ cast iron pan.
  2. Chop the chirozo into small 1cm chunks.
  3. 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.
  4. Add the onion and garlic and fry for a couple of minutes until it starts to soften.
  5. Add the tinned tomatoes and tomato puree and finely chopped dried chipotle.
  6. Cook for 10 minutes, breaking up the tomatoes at the end of the cook.
  7. Add the salt, pepper and 1/2 of the coriander and stir in.
  8. Break the eggs over the top of the salsa.
  9. Cook for about 5 minutes until the eggs still have a little wobble.
  10. 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.

Notes

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.

French Trimmed Rack of Pork

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