Ingredient: sweet paprika

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Huevos Rancheros

Huevos Rancheros

 

Breakfast food, who doesn’t love it? I have to admit, breakfast isn’t exactly my strong point on weekdays. If you’ve got time to spend 40 minutes preparing breaky on a weekday- I salute you.
Nope, Monday through to Friday I’m a muesli and yoghurt person but at least once on the weekends I like to make something awesome to start off the day.

A few months ago I woke up on a Sunday morning and had a hankering for a flavour explosion so I trekked on out to my fridge and grabbed whatever ingredients I could find without having to over exert myself. Capsicum, zucchini, onion, garlic, eggs and a lone link of chorizo. Excellent.

As I searched for my little red cast iron fry pan that I picked up from an Op Shop years ago and scrounged around for a lid that would fit it, I started concocting this recipe. I needed spice and I needed sauce. To the pantry! A tin of tomato and a quick fossick (see what I did there?) through my spice shelf and BOOM- I was on my way to Favourtown.

I’ve been trying to up our veggie intake so I’ll sneak a grated zucchini in to just about anything and in this meal it works really well. The zucchini melts away and creates a delicious texture for the sauce. Oh the sauce. Sweet, savoury and mildy spicy- its exactly what my taste buds were searching for. In all honesty, you could add whatever veggies you have on hand in to this dish. Peas, beans, shredded carrot- go nuts! If you’re a hot and spicy lover- whack in some dried chilli flakes for an extra hit.

Vegetarians- don’t fret. Add a tin of beans instead of the chorizo and you’re good to go. You’ll just need to start this recipe at step 2 and add the beans after the tomatoes- easy!

Serve this masterpiece with your favourite bread (Sourdough for me!), a dollop of sour cream and some freshly chopped dill. A cup of strong coffee also washes this down nicely.

This recipe has┬ábecome a staple for us and we cook it at least once a month. It’s simple, delicious and filling and is the perfect way to begin or even end a weekend.

Enjoy!

Print Recipe
Huevos Rancheros
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In a medium sized skillet over medium heat, add olive oil. When the olive oil has heated, add chorizo and cook until just turning brown, make sure to give it a little stir every now and then.
  2. Add onion and garlic and cook whilst stirring for one minute.
  3. Add zucchini and capsicum and continue to cook until chorizo is brown and crispy on the edges and the veggies are softening, turn the heat down to low.
  4. Add cumin, paprika and oregano and stir for 30 seconds to release aroma
  5. Pour in tomatoes and stir to combine. Leave the mixture to simmer for approximately 10 minutes, stirring occasionally. The sauce should thicken up slightly.
  6. Taste the sauce and add salt and pepper to season
  7. Crack the eggs in to a pouring jug or bowl. Pour the eggs in to the sauce, one at a time, ensuring they are evenly distributed throughout the pan- DO NOT STIR. Cover with a lid.
  8. For a runny yolk, leave to cook for 3-4 minutes. If you prefer a hard yolk, leave for 5-6 minutes.
  9. Take the pan off the heat and remove lid. Let the sauce rest for 5 minutes to cool slightly.
  10. Serve with fresh or toasted bread, sour cream and chopped fresh dill.