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Huevos Rancheros – Mexican Breakfast

This recipe showcases Pequin Chilli. Serves 4.


One 400g can whole peeled tomatoes, undrained
60g fresh coriander leaves, plus more for garnish
½ Spanish onion diced
1 large clove garlic, peeled and smashed
2 pequin peppers (seeded if desired) and chopped
1/2 teaspoon salt
150g cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One 400g can refried beans, optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
150g crumbled queso fresco or grated Monterey Jack, for serving
Sour cream, for serving


Preheat oven to 120 degrees C.

In a food processor, combine the tomatoes (with juices), coriander, onions, garlic, pequin peppers, and salt; puree until smooth. Transfer the sauce to a medium saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large frying pan over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the frying pan. Place a tortilla in the frying pan and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more.

Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary. Keep warm in the oven.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.

Add another tablespoon of oil to the frying pan. Working in batches, crack the eggs into the frying pan.

Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more.

Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and additional coriander. Top with a dollop of sour cream.

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