Huevos Rancheros (Spanish Style)

Ingredients

• 4 Eggs
• 2 tablespoons Olive oil
• 0.5 medium Onion
• 0.5 medium Red bell pepper
• 2 cloves Garlic
• 1 can (14 oz) Diced tomatoes
• about 57 g Chorizo (Spanish)
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• about 57 g Manchego cheese
• 2 tablespoons Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 0.5 medium onion, cut into 0.635 cm pieces, and the 0.5 medium red bell pepper, cut into 0.635 cm pieces, to the hot skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables are softened. Add the 2 cloves of garlic, minced, and the about 57 g of Spanish chorizo, casing removed and crumbled, to the skillet. Cook for another 2 minutes, stirring, until the garlic is fragrant and the chorizo has started to release its oils.
3. 3Pour in the 1 can (about 400 g) of diced tomatoes (undrained). Stir in the 0.5 teaspoon of smoked paprika, the 0.25 teaspoon of salt, and the 0.25 teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Let it simmer gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce is ready when it coats the back of a spoon.
4. 4While the sauce simmers, carefully crack the 4 eggs into the same skillet, making sure they are spaced apart. Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference (runny, jammy, or firm).
5. 5To serve, spoon the warm tomato and pepper sauce onto two plates. Carefully place two fried eggs on top of the sauce on each plate. Sprinkle the about 57 g of Manchego cheese, crumbled, over the eggs and sauce. Garnish with the 2 tablespoons of fresh cilantro, chopped. Serve immediately.

Related Guides