Loving Brunch ~ Chorizo Huevos Rancheros

I think that this might be one of my favorite brunch items… image

What’s yours?

Chorizo Huevos Rancheros
imageServes 2

1 16 ounce pack of chorizo sausage
1 can mild chili beans in sauce, I used Bush beans
1/2 large red onion finely chopped
1 lime, zested and juiced
1 lemon, zested and juiced
1/2 jalapeno, seeds removed and finely diced
1 1/2 roma tomatoes
1 scallion chopped
3 tablespoons cilantro
4 corn tortillas
2 large eggs
4 tablespoons olive oil
Salt and pepper to taste

To make chorizo and bean mixture

  • Add one tablespoon olive oil to pan over medium heat, add chorizo and onions and saute until chorizo is well cooked and onions are soft.
  • Add beans and cook until mixture is warmed through.

To make guacamole

  • Split avocado in half, remove seed and score avocado while still in skin, creating medium sized chunks.  Use large spoon to scoop out scored avocado into a medium size bowl.
  • Immediately add zest and juice from lime and mix to coat all avocado, this will prevent browning.
  • Add 2 tablespoons red onion, 1 tablespoon cilantro and salt and pepper to taste.  Mix to desired consistency.

To make salsa

  • Dice roma tomato and add to small bowl along with zest and juice from lemon, 2 tablespoons red onion, diced jalapeno and 2 tablespoons cilantro.
  • Allow salsa to sit for 20 minutes (or longer) to allow the flavors to meld.

To make fried eggs

  • In nonstick skillet over medium heat, add 1 tablespoons olive oil.
  • Crack egg in separate bowl and then add eggs one at a time to frying pan.
  • Allow to cook until whites are set, but yolks are still runny (if you like it that way) about 2-3 minutes.
  • Season with salt and fresh cracked pepper.


  • In a clean frying pan over medium high heat add 2 tablespoons oil.
  • Add corn tortillas and lightly fry them until they begin to crisp, remove tortillas and drain on paper towel.
  • Add two tortillas per plate, top with chorizo bean mixture, salsa, guacamole, diced scallion and then fried egg.
  • Serve with hot sauce and extra lime juice on the side.



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