RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
- Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
- Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
- Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
- Heat a large nonstick skillet over high heat.
- Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
- Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
- Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.
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lacy durrance
[email protected]This is a delicious and easy recipe that is perfect for a quick breakfast or lunch.
MrlukeL
[email protected]This dish is a great way to use up leftover chorizo. The tomato-red chile sauce is also very flavorful and easy to make.
Emily and Me
[email protected]I'm not a big fan of chorizo, but this dish was surprisingly good. The eggs were fluffy and the sauce was flavorful without being too spicy.
Jesse Luque
[email protected]This is my go-to recipe for a quick and easy breakfast. The eggs are always cooked perfectly and the chorizo and sauce are delicious. I love that I can have a delicious breakfast on the table in just a few minutes.
Bhumichand Mugali
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover chorizo and the tomato-red chile sauce is amazing.
Dalya Tamerjan
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. The eggs are always cooked perfectly and the chorizo and sauce are flavorful and delicious.
Kita
[email protected]So good! I made this for breakfast this morning and it was a hit. The eggs were cooked perfectly and the chorizo and sauce were delicious. I will definitely be making this again.
Phenix Kinard
[email protected]This dish was easy to make and very flavorful. I loved the combination of the chorizo, eggs, and tomato-red chile sauce. I will definitely be making this again for my family.
Mr Clever b
[email protected]I'm not a big fan of chorizo, but this dish was surprisingly good. The eggs were fluffy and the sauce was flavorful without being too spicy. I'll definitely be making this again.
K Kim
[email protected]This recipe was a hit with my family! The eggs were cooked perfectly and the chorizo and tomato-red chile sauce were flavorful and delicious. I will definitely be making this again.