Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce Recipe

Name: Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crispy Chorizo; 2 tablespoons canola oil, plus more to coat; 8 ounces chorizo sausage, casings removed; Tomato-Red Chile Sauce; 1/2 Spanish yellow onion, chopped; 4 cloves garlic, finely chopped; 1 jalapeno, coarsely 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; 2 tablespoons pasilla chile powder; 2 tablespoons honey; Salt and freshly ground black pepper; Juice of 1 fresh lime; Eggs; 2 tablespoons unsalted butter; 4 large eggs; Salt and freshly ground black pepper; For serving; 1/2 cup Lime Crema, recipe follows; Finely grated zest of 1 lime; Tomato-Red Chile Sauce, recipe follows; 4 fried corn tortillas, fried whole, plus more cut in strips, for garnish; 3/4 cup coarsely grated aged white Cheddar cheese; 5 fried eggs, over easy, recipe follows; Crispy Chorizo, recipe follows; Chopped fresh cilantro leaves, for garnish; Lime Crema

Servings: persons

Crispy Chorizo
2 tablespoons canola oil, plus more to coat
8 ounces chorizo sausage, casings removed
Tomato-Red Chile Sauce
1/2 Spanish yellow onion, chopped
4 cloves garlic, finely chopped
1 jalapeno, coarsely 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
2 tablespoons pasilla chile powder
2 tablespoons honey
Salt and freshly ground black pepper
Juice of 1 fresh lime
Eggs
2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper
For serving
1/2 cup Lime Crema, recipe follows
Finely grated zest of 1 lime
Tomato-Red Chile Sauce, recipe follows
4 fried corn tortillas, fried whole, plus more cut in strips, for garnish
3/4 cup coarsely grated aged white Cheddar cheese
5 fried eggs, over easy, recipe follows
Crispy Chorizo, recipe follows
Chopped fresh cilantro leaves, for garnish
Lime Crema
Juice of 1/2 lime (1 tablespoon)
1/2 cup heavy cream

1
For the chorizo: Heat the oil in a medium saucepan over high heat.
2
Add the chorizo and using a wooden spoon break it up into small pieces.
3
Cook the chorizo until it is golden brown and crisp.
4
Remove with a slotted spoon to a paper towel-lined plate and let cool slightly.
5
Reserve the chorizo for the egg recipe, below.
6
Reserve 1 tablespoon of the rendered fat for the eggs.
7
For the tomato-red chile sauce: Add the onions to the pan with the sausage drippings and cook until soft.
8
Add the garlic and cook for 1 minute.
9
Deglaze with the wine and cook until reduced by half.
10
Add the pureed tomatoes, water, ancho chile, chipotle chile in adobo, pasilla chile, and honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes.
11
Season the sauce with salt and pepper and stir in the lime juice just before removing from the heat.
12
For the eggs: Heat a large nonstick skillet over high heat.
13
Add the 1 tablespoon rendered fat from the sausage.
14
Add the butter to the pan, after the butter melts, turn the heat down to medium.
15
Carefully crack the eggs into the pan and add the cooked chorizo sausage, season with salt and pepper and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes - sunny-side up.
16
For serving: Combine the crema and lime zest in a small bowl.
17
Place a few spoonfuls of the tomato-red chile sauce on 4 plates.
18
Place a fried tortilla on each plate and sprinkle with Cheddar cheese, put the plates in the oven and melt the cheese on top of the sauce.
19
Divide the fried eggs and crisped chorizo over the tortillas and ladle the warm tomato-red chile sauce over top.
20
Sprinkle each tortilla with about 3 tablespoons of the cheese and some of the lime crema and garnish with the chopped cilantro.
21
Serve immediately.
22
Combine the lime juice and cream in a small bowl, loosely cover with plastic wrap and allow to sit at room temperature for 8 hours.
23
Stir well, cover tightly and store in the refrigerator for up to 5 days.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Crispy Chorizo, 2 tablespoons canola oil, plus more to coat, 8 ounces chorizo sausage, casings removed, Tomato-Red Chile Sauce, and more.

Yes, Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

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