Huevos Rancheros

Huevos Racheros or "Ranchers Eggs" is a traditional Mexican farmers/ranchers mid morning breakfast, a hearty robust meal that would sustain you throughout the day. Eggs baked in a tomato salsa with chunky potatoes and smokey chorizo. Served with creamy guacamole and a twist of lime. Perfect for breakfast or as a evening meal.

Ingredients

2 Eggs

2 Chorizo Sauages Diced

1 Medium Potato Diced

2 Medium Tomatoes Diced

1 Onion Finely Diced

2 Garlic Cloves Sliced

1 Pepper Diced

1 Lime Quarted

1tbsp Dried Oregano

1tsp Dried Chilli Flakes

1tbsp Smoked Paprika

1tsp Ground Cumin

Pinch of Ground Cinnamon 

Handful of chopped Coriander

Grinding of Freshly Ground Black Pepper

Rapeseed Oil

Method

Sauté the onions, garlic, pepper and coriander stalks in a heavy sauté pan with a splash of oil. Until softened. Add the tomatoes and spices. Cooking until the tomatoes have created a thick aromatic sauce, remove from the heat and set aside.

Fry the diced potatoe with the chorizo until golden and slightly charred. 

Add the potatoes and chorizo to the sauce stiring throughly. Place in a 160c oven for 20 minutes. 

Make two wells in the sauce and crack the eggs into them. Pop back in the oven for around 10 minutes or until the eggs are cooked to your preference.

Remove from the oven and squeeze over the lime wedges, sprinkle with chopped coriander and serve with guacamole.