Huevos Rancheros – baked eggs and chorizo

Baked eggs with chorizo and tomato stew
I’ve no idea how to do this authentically – this is a made-up version based on the idea that I sort-of knew what it should look like. Tastes pretty good 🙂

It’s a quick tea – even quicker if you have a bit of leftover tomato sauce or chilli that you can just add to some fried chorizo before adding the eggs. Leftover beef and chorizo stew works well – just add eggs.

You’ll need a frying pan with a lid – start by frying chunky slices of chorizo until the give out their oil. Remove them but leave the oil. Fry a roughly chopped onion and a red pepper in the oil – gently for about 15 minutes until soft and sweet. Put the chorizo back in and add a little chopped garlic and chilli if you like.

To this, add a tin of plum tomatoes (or passatta, or chopped fresh tomatoes) and let it cook for another 15 minutes or so.

Now, with it very gently simmering, crack a couple of eggs onto the top of the sauce taking care to keep the yolks intact. Put the lid on the pan and these will now poach in/on the sauce.

It’s ready to eat (with crusty bread for dipping) when the eggs are just cooked through.

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Categories: Beef lamb and pork, Leftovers, Speedy, Student, Weekend


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