Huevos rancheros with chorizo
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Amigos! Come try this popular Mexican favourite. Traditionally a breakfast dish, it’s just as scrumptious and easy to whip together as a weeknight meal.
Ingredients
Chorizo sausage
1 individual, thinly sliced
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Ground coriander
1 tsp
Fresh red chilli
1 whole, finely chopped
Four bean mix, canned, rinsed and drained
1 400g can
Canned diced tomatoes
400 g, crushed
Egg(s)
4 medium
Corn tortilla
4 small, (4 x 23g) warmed
Fresh coriander
½ cup(s)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Heat a large frying pan over medium-high heat. Cook the chorizo, stirring, for 5 minutes or until crisp. Remove from the pan with a slotted spoon. Cover to keep warm.
2
Reheat pan over medium heat. Stir onion and garlic for 5 minutes or until softened. Add cumin, ground coriander and two-thirds of the chilli and stir for 1 minute or until fragrant.
3
Add the beans, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened.
4
Meanwhile, bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully add eggs, 2 at a time, to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
5
Place the tortillas on plates. Top with the bean mixture, chorizo, eggs, coriander, the remaining chilli and limes.
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