May 03, 2015

Huevos Rancheros {Mexican Eggs with Chorizo}


This is a plate of beauty. This is a plate of deliciousness. This is a plate of food that is not going to last long. This is a plate of food that will leave you full and wholly satisfied. This is a plate of food that will set you up for the entire day. This is a plate of food that you will make time and time again and you will never bore of it. 

When something's good, it's good. You know?


My days off have become days socializing around food, drinks and coffee. It's feast for me when I'm not working and famine (a little extreme) when I am working. When I'm working I tend not to do anything crazy extravagant for dinner. 
Therefore on my days off, I like to make the meals count! I go for structure, well I try to. It's never three solid meals a day like you used to have when you lived at home! When I can, I'll make breakfast and then try and go out for late lunch/dinner to a restaurant. There are so many restaurants to get too in Brooklyn.


I went to a restaurant in my neighborhood called North East Kingdom and had one of the nicest burgers I have ever had! I'm a grammar of my food and if you want to see beauty-here's the link. Try and not be too jealous. 

It.Was.Amazing. 

The bun was brioche, the meat was soooo tender-almost spreadable, the garnish of shoestring onions was perfect and the mayo and ketchup were HOMEMADE. That's a labour of love I can appreciate. 

The wine was just what you should have been drinking on a wet Spring day, the waitress was real kewl, the decor was on point and the music was calming and healing for the level of hungover I was (!!).

Essentially, IT WAS PERFECT! 

I'm so so lucky to have this restaurant close to my house. It's also dangerous knowing that such a good burger is only a few blocks away!! 



So Cinco de Mayo is only around the corner...it's this coming Tuesday, May 5th. So naturally I had to do something Mexican. I absolutely adore Mexican food so the hardest part was trying to figure out what to make. 

I played with the idea of nachos, quesadillas, flan or another tequila drink. You've seen this Jalapeño Blood Orange Margarita, right? 

I landed on huevos rancheros because:

1) I'm into breakfast on my day off and,
2) eggs!  

It's a little spicy, it's saucy, it's cheesey, there's carbohydrates and there's avocado. 

It's a cross between baked eggs and making tacos. 

Need I say more??

Enjoy,
Holly, x


Thinly slice the red onion, garlic, jalapeño and dice the pepper.

Remove the casing from the chorizo and roughly crumble. 


Heat a medium skillet, add a little oil and and gently fry the red onion, crumbled chorizo, garlic, jalapeño and pepper for 5 minutes until slightly softened or until the sausage is cooked, if you are using fresh. 


Add in the tinned whole tomatoes and crush with a fork-you kind of want this to be like a rough salsa so don't over crush the tomatoes. Texture is good. Real good. 


Bring to the boil, reduce the heat and simmer for 10-15 minutes, stirring occasionally. 

while the sauce is cooking-drain the beans under cold water and add to a small pot with the coffee, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cumin. 

Bring the liquid to a boil and reduce the heat and simmer until the liquid is just evaporated. 

Remove from the heat and mash with a fork-mash them as much or as little as you like, or don't mash them at all-your call!


Once the tomato sauce has cooked down, taste it and see if it needs salt and pepper and season accordingly. 

Make three wells in the sauce and crack in the eggs. Try and crack the eggs in pretty much one after another to make sure that they cook all at the same time. #timing 

Place over a low heat, cover with a lid or large plate and allow the eggs to cook in the sauce. 

Cook them for 3-7 minutes-to your preferred level of doneness.


Remove the eggs from the heat and sprinkle with cheddar cheese and allow it to melt. 


Warm a tortilla in the microwave and lay on a plate.

Spoon over some of the black beans, a dollop of sour cream and some sliced avocado. 

Using a large spoon, transfer an egg to the tortilla making sure to get cheese and sauce too.

Recipe, serves 3 

1 Small Red Onion
1/2 Small Yellow Pepper
1-2 Garlic Cloves 
1/2-1 Small Jalapeño, deepening on how spicy you like things! 
1 Sausage Chorizo, fresh or cooked
1 x 400g Tin Whole Tomatoes
1 x 400g Tin Black Beans
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ground Cumin
50ml Coffee 
Cheddar Cheese, as much as you like!
3 Large Eggs
To Serve, 
1 Avocado 
Sour Cream
3 x 6 Inch Corn or Flour Tortillas

Thinly slice the red onion, garlic, jalapeño and dice the pepper.
Remove the casing from the chorizo and roughly crumble. 
Heat a medium skillet, add a little oil and and gently fry the red onion, crumbled chorizo, garlic, jalapeño and pepper for 5 minutes until slightly softened and a brown.
Add in the tinned whole tomatoes and crush with a fork-you kind of want this to be like a rough salsa. 
Bring to the boil, reduce and simmer for 10-15 minutes, stirring occasionally. 
Drain the beans under cold water and add to a small pot with the coffee, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cumin. 
Bring the liquid to a boil and reduce the heat and simmer until the liquid is just evaporated. 
Remove from the heat and mash with a fork-mash them as much or as little as you like, or don't mash them at all-your call!
Once the tomato sauce has cooked down, make three wells in it and crack the eggs in. 
Place over a low heat, cover with a lid or large plate and allow the eggs to cook in the sauce. 
Cook them for 3-7 minutes-to your preferred level of doneness.
Remove the eggs from the heat and sprinkle with cheddar cheese and allow it to melt. 
Warm the tortilla in the microwave and lay on a plate.
Spoon over some of the black beans, a dollop of sour cream and some sliced avocado. 
Using a large spoon, transfer an egg to the tortilla making sure to get cheese and sauce too.
DIG THE FUCK IN. 

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