Huevos Rancheros with Chorizo
Breakfasts • Mexican
Description
A spicy Spanish-Mexican-American egg dish created in the days when the New World and the Old World revered raw physical strength rather than the dollar, and the most persuasive argument was the snap of a gun. This egg dish can be served wrapped in a thin corn tortilla. If you are using store-bought tortillas instead of freshly made ones, be sure to warm them slightly so they become pliable.
Ingredients
- Lemon 1 piece
- Olive Oil 0 fl oz
- Sugar a pinch
- Parsley 0 oz
- Coriander essential oil a pinch
- Garlic 3 cloves
- Spanish onions 0 oz
- Chorizo 5 oz
- Pickled Eggplant with Peppers 3 pieces
- Tomatoes 2 pieces
- Chicken Egg 6 pieces
Step-by-Step Guide
Step 1
Sauté finely chopped onion and garlic in olive oil until they are slightly softened but not yet browned.
Step 2
Add chopped tomatoes and peppers, and simmer for another two minutes.
Step 3
Then squeeze the juice of a lemon into the pan, add the chopped parsley and sugar, and cook over heat for another minute, stirring vigorously.
Step 4
Remove from heat and transfer the contents of the skillet to a suitable container.
Step 5
Sauté the coriander seeds and thin slices of chorizo in olive oil, giving each side of the sausage about twenty seconds.
Step 6
Crack the eggs into the skillet, add the tomato-pepper sauce (by the way, it's called rancheros, and huevos refers to the eggs), and cook until done.
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