Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Cook: 45 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Tomato-Red Chile Sauce:

2 tablespoons olive oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1 cup dry red wine

2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained

1/2 cup water

2 tablespoons ancho chile powder

2 tablespoons chipotle in adobo puree

1 tablespoon pasilla chile powder

2 tablespoons honey

Salt and freshly ground black pepper

1 tablespoon fresh lime juice

Tortillas:

Canola oil

4 (6-inch) yellow or white corn tortillas

Salt

Eggs:

1/2 pound Spanish-style chorizo, diced

2 tablespoons unsalted butter, cut into tablespoons

4 large eggs

Salt and freshly ground black pepper

Assembly:

1/2 cup crema

Finely grated zest of 1 lime

Tomato-Red Chile Sauce

Fried Tortillas

Fried eggs

3/4 cup coarsely grated white cheddar cheese

Chorizo

Chopped cilantro

Directions

  1. Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. 
  2. Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.

Tortillas:

  1. Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer. 
  2. Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.

Eggs:

  1. Heat a large nonstick skillet over high heat. 
  2. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium. 
  3. Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.

Assembly:

  1. Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …