Huevos rancheros with chorizo recipe

by Nichola Fletcher |
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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.

At a glance
Cuisine Mexican Recipe Type Main Difficulty Easy Preparation time 20 mins Cooking time 50 mins Serves 4 people

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 You might also like Ravinder Bhogal's Hot sausage roast Best of three: premium sausages Win the trip of a lifetime to India

Ingredients
6 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 dried chillies, finely chopped 1 scant tsp smoked paprika 400 g (14.1oz) can chopped tomatoes 0.5 tsp caster sugar 1 tbsp chopped flat-leaf parsley 1 pinch sea salt and freshly ground black pepper 300 g (10.6oz) cooked waxy potatoes, cut into 2cm (3/4in) dice 200 g (7.1oz) spicy chorizo, peeled if necessary, cut into 2cm (3/4in) dice 4 eggs 2 tbsp chopped coriander

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