Breakfast Huevos Rancheros

AuthorSylvieCategory, DifficultyIntermediate

This is definitely a spicier, more interesting version of your usual breakfast eggs. They are served on a toasted tortilla, with crispy chorizo, salsa Fresca, creamy avocado, and lemon wedges for squeezing. Sounds delicious, right?

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 purple onion, quartered
 2 medium tomatoes, halved
 1 chili pod
 salt to taste
 black pepper to taste
 ½ cup chopped cilantro, plus more for garnish
 1 tsp lime zest
 juice of 1/2 lime
 100 g spicy chorizo
 1 tbsp unsalted butter
 4 eggs
 1 tsp paprika
 1 tsp cumin
 4 tortillas for serving
 1 avocado for serving, cut into wedges
 lime wedges for serving
1

To make the salsa, heat a griddle pan, grill onion, tomatoes, and chili pod until charred on all sides. Roughly chop everything, season with salt, pepper, add chopped cilantro, lime zest, lime juice, and mix.

2

Cut the chorizo into thick circles and let them render in a heated non-stick pan, about 5 Minutes. Remove chorizo, add butter to the chorizo fat, and switch to medium-low heat.

3

crack eggs, and fry on medium heat. Using a spoon, baste yolks with chorizo butter. Cook until the tops of the whites are set but the yolk is still runny, about 3 Minutes.

4

To serve, quickly warm the tortillas to get some color on them. In each plate, place warmed tortilla, spoon in salsa, top with sunny-side up egg, crispy chorizo, top with avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortillas up with your hands, and enjoy!

Ingredients

 1 purple onion, quartered
 2 medium tomatoes, halved
 1 chili pod
 salt to taste
 black pepper to taste
 ½ cup chopped cilantro, plus more for garnish
 1 tsp lime zest
 juice of 1/2 lime
 100 g spicy chorizo
 1 tbsp unsalted butter
 4 eggs
 1 tsp paprika
 1 tsp cumin
 4 tortillas for serving
 1 avocado for serving, cut into wedges
 lime wedges for serving

Directions

1

To make the salsa, heat a griddle pan, grill onion, tomatoes, and chili pod until charred on all sides. Roughly chop everything, season with salt, pepper, add chopped cilantro, lime zest, lime juice, and mix.

2

Cut the chorizo into thick circles and let them render in a heated non-stick pan, about 5 Minutes. Remove chorizo, add butter to the chorizo fat, and switch to medium-low heat.

3

crack eggs, and fry on medium heat. Using a spoon, baste yolks with chorizo butter. Cook until the tops of the whites are set but the yolk is still runny, about 3 Minutes.

4

To serve, quickly warm the tortillas to get some color on them. In each plate, place warmed tortilla, spoon in salsa, top with sunny-side up egg, crispy chorizo, top with avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortillas up with your hands, and enjoy!

Breakfast Huevos Rancheros
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