Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 6tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 dried chillies, finely chopped
- 1tablespoons smoked paprika
- 400grams tomatoes, chopped
- 2teaspoons caster sugar
- 1tablespoons flat-leaf parsley leaves, chopped
- 300grams potatoes, cooked and cut into 2cm cubes
- 200grams spicy chorizo, casing removed, cut into 2cm cubes
- 4 eggs
- 2tablespoons coriander leaves, chopped
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
18.9grams
Fat
50.2grams
Carbs
22.5grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A classic Mexican dish of “ranch-style eggs” makes a substantial breakfast with a fabulous chilli kick.
Method
Step 1 of 3
Heat 4 tbs of the oil in a small saucepan. Add the onion and fry over a medium heat for 5 minutes until softened. Add the garlic, chillies, and paprika, and fry for 1 minute. Add the tomatoes, sugar, and parsley, and bring to the boil. Season, reduce the heat, and simmer for 30 minutes. Set aside.
Step 2 of 3
In a large, heavy-based frying pan, heat the remaining 2 tbs of oil over a medium heat. Fry the potatoes for 5 minutes, add the chorizo, and fry for 5 minutes.
Step 3 of 3
Take the pan from the heat and stir in the tomato salsa. Make 4 large holes in the mixture and crack the eggs into the holes. Return to the heat and fry for 5 minutes. Sprinkle with the coriander and serve from the pan.
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