“Ranch Eggs with Chorizo and Red-Chile Tomato Sauce”

Let me start by saying that the recipe I’m about to share with you will knock your socks off. If you’re thinking about something to serve during Cinco de Mayo or Mother’s Day, try my Ranch Eggs with Chorizo and Red-Chile Tomato Sauce. I’m a firm believer that breakfast can be served morning, noon, or night. If you’re serving Brunch this recipe can be adapted for as many people as needed. I love recipes that can be adjusted to how many people I need to serve. Takes all the guess-work out of how much do I really need and then having way to much food. Ranch Eggs with Chorizo and Red-Chile Tomato Sauce can also be served as an appetizer if you like.

As you know I love cooking breakfast on the weekends and decided to pull out a recipe I had adapted from Bobby Flay. Awhile back I featured Bobby’s cookbook, Brunch @ Bobby’s as Cookbook of the Month – March 2016 and this book was my inspiration. It’s filled with fabulous recipes you can adapt to your liking very easily but trust me all are great just as written. The man knows what to do for Brunch. So in comes my version of Ranch Eggs with Chorizo and Red-Chile Tomato Sauce.

Ranch Eggs with Chorizo and Red-Chile Tomato Sauce

You will love the smell of the Red-Chile Tomato sauce as it cooks. The taste is magnificent like nothing you’ve ever tasted. It’s very earthy with a slight heat. Not too spicy hot at all. I even use this sauce on scrambled eggs with cheddar cheese. Nothing tastes like fresh fried corn tortillas; all crispy. Cook your eggs any way you like as but I highly recommend the method in which they are cooked in the recipe. Make sure your Chorizo is cooked until crispy and browned, draining fat.

Serve this dish individually or family style on a platter by placing sauce on plates, top with fried corn tortillas, and sprinkle with Cotija cheese. Heat in microwave or under broiler to melt cheese. Make sure to use broiler safe plates if melting cheese in this manner. Now top with eggs and Chorizo then top with more sauce. Add more cheese, lime cream, and chopped cilantro for garnish. Green onions work, too. Just saying…! Absolutely glorious!

Ranch Eggs with Chorizo and Red-Chile Tomato Sauce

Need a tasty new breakfast or Brunch recipe, give Ranch Eggs with Chorizo and Red-Chile Tomato Sauce a try. Sounds like a lot of work I know but this recipe is so worth all the effort. Just ask my husband…let me know if you make this recipe and share your thoughts. Enjoy this new favorite!

 

Ranch Eggs with Chorizo and Red Chile-Tomato Sauce

2 T. canola oil

8 oz. fresh Mexican chorizo sausage, casing removed

Red Chile-Tomato Sauce

1 medium yellow onion, chopped

1 jalapeno, seeded and chopped

4 garlic cloves, finely chopped

1 cup dry red wine (I used Cabernet)

2 1/2 cups tomato sauce

1/2 cup water

2 T. ancho chile powder

2 small Pasilla chiles, finely chopped (2-3 T.)

2 T. honey

Salt and black pepper to taste

Juice of 1 lime

Eggs

2 T. unsalted butter

4 large eggs

Fried Tortillas

Canola oil

4 corn tortillas

Lime Cream

1/2 cup heavy cream or Mexican sour cream

1 T. fresh lime juice (1/2 lime) plus 1/2 t. zest or to taste

3/4 cup grated Cotija cheese (you can use Chihuahua cheese)

Chopped cilantro, for garnish

In a large non-stick skillet, heat canola oil over medium-high heat and fry chorizo, breaking into small pieces until brown and crispy. Remove with slotted spoon to paper towel lined dish and set aside. Keep 1 T. of fat from chorizo for frying eggs later.

Add onions and jalapeno to chorizo drippings, cooking until soft, about 5-6 minutes, then add garlic and cook for one minute. Deglaze skillet with wine, cooking until reduced by half. Add in tomato sauce, water, ancho chile powder, Pasilla chile, and honey. Cook sauce over medium heat, stirring occasionally until thickened, about 20 to 30 minutes. Season sauce with salt and pepper and stir in juice of one lime just before removing from heat. Pour sauce in serving bowl and set aside.

Fry tortillas in 1/2-inch of canola oil until beginning to brown and crispy, about 30 seconds on each side. Remove and drain on paper towels.

Heat a large non-stick skillet over medium-high heat. Add 1 T. chorizo rendered fat and butter. When butter melts, carefully crack eggs into skillet then cover and cook for 2 minutes. Remove skillet from heat.

Mix sour cream, lime juice and zest in a small bowl and set aside.

To serve: Gather 4 plates and place several spoonfuls of red chile-tomato sauce on each plate. Place a fried tortilla on top of sauce and sprinkle with Cotija cheese the plate in oven or microwave to melt cheese. Divide eggs and chorizo on tortillas and ladle warm sauce over top. Sprinkle more cheese on top, adding lime cream and chopped cilantro. Serve immediately.

Makes 4 individual servings.

Note: Recipe can be served family style on a platter and easily doubled if necessary to feed more people.