What's for Dinner: Ranch-style Eggs with Chorizo

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Ranch-style Eggs with Chorizo

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This Bobby Flay egg recipe looked so good, I resorted to thievery to get it -- I ripped it out of a magazine while I was sitting (make that waiting, and waiting) in the doctor's office. A version of huevos rancheros, it makes for a fortifying inexpensive supper and would brighten a breakfast or brunch table on weekends.

The sauce, which can be made ahead, can be refrigerated for up to a week. Use it on tacos, on burgers or meatloaf, as a dip for shrimp ... anywhere you're looking for added spice. I used hot Hatch chile powder from Reyna Foods and chorizo from Parma Sausage, both in the Strip.

  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced fine
  • 4 cloves garlic, diced fine
  • 1/2 cup dry red wine
  • 28-ounce can plum tomatoes, pureed until smooth
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 2 tablespoons chipotle in adobo puree
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice, plus 2 teaspoons finely grated zest, divided
  • 4 6-inch yellow or white corn tortillas
  • 2 links fresh chorizo (about 4 ounces), removed from casing
  • 4 large eggs
  • 1/4 cup reduced-fat sour cream (I used the real stuff)
  • Pinch freshly ground black pepper
  • Chopped cilantro and cheddar cheese for garnish (optional)


Preheat oven to 400 degrees.

In medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add onion and cook, stirring occasionally, until soft (5 to 7 minutes). Add garlic and cook 1 minute. Add wine and cook until reduced by half. Add tomatoes, water, chili powder, chipotle, honey and salt, and cook, stirring occasionally, until sauce has thickened (20 to 30 minutes). Stir in lime juice.

While sauce simmers, arrange tortillas on a baking sheet. Lightly brush both sides of tortillas with 2 teaspoons oil. Bake, turning once, until crisp and slightly golden, 5 to 7 minutes.

In large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chorizo and cook, stirring to break apart, until golden brown (about 8 minutes). Remove with a slotted spoon to a plate lined with paper towels (reserved rendered fat in skillet).

Lower heat to medium and crack eggs into skillet. Cook until whites are completely firm but the yolks are still soft (about 2 minutes).

In a small bowl, stir together sour cream and lime zest.

To serve, spoon about 1/4 cup red chile sauce on each of two or four plates. Place a crisp tortilla on top of sauce. Divide eggs, remaining sauce, lime sour cream and chorizo among plates. Before serving, sprinkle with pepper, cilantro and cheese, if desired. Serve immediately.

Makes 4 servings.

-- Health magazine (Dec. 2011)

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

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