Huevos Rancheros

This Huevos Rancheros recipe offers a hearty and flavourful twist to the classic Mexican breakfast. Combining spicy smoked chorizo, tender baby potatoes, and fresh eggs, it's a perfect blend of textures and flavours. Topped with the freshness of spring onions and a hint of smoked paprika, this dish makes a next level breakfast, brunch or lunch.

Ingredients

120g Chorizo

200g Baby Potatoes

4 Eggs

1 Red Onion

1 Chilli, de-seeded

Pinch of Salt & Pepper

1 Spring Onion, sliced

Method

Start by preparing the potatoes. Cube them and boil in salted water until tender. Drain and set aside.

In a large non-stick sauté pan, add the sliced chorizo, red onion, and green chili. Cook over medium-low heat for 6-8 minutes, stirring occasionally. The chorizo will release its oils, flavouring the onion and chili.

Once the chorizo has rendered its fat and the onions are soft, add the boiled potatoes to the pan. Increase the heat to medium and cook for 3-4 minutes, or until the potatoes turn golden brown.

Carefully crack the eggs into the pan, spacing them evenly among the chorizo and potatoes. Lower the heat and let the eggs cook gently for about 4 minutes, or until they reach your desired level of doneness. Alternatively, you can finish cooking the eggs under a preheated grill on medium setting, ensuring the chorizo and potato mixture is evenly spread out in the pan.

Once the eggs are cooked to your liking, remove the pan from the heat. Sprinkle the dish with the sliced spring onions and a pinch of smoked paprika for added color and a smoky flavor.