Ranch style eggs, Mexican Eggs, Spanish Eggs, Holiday Eggs and Huevos Eggs (which is actually eggs eggs!!) this brunch dish has been know in our house under all these names. Basically it’s big pan of chorizo and tomato, with eggs poached in the juices. You can add lots of different veg, and as much spice and herbs as you want, this is the basic version, but if I’m honest it is slightly different every time I make it.
You will need a large frying pan (preferably non stick) and either a lid or a plate to put onto the pan whilst the eggs are cooking.
Ingredients – serves 2
• 1/3 ring of chorizo chopped (approx 75g)
• Medium onion chopped
• Red pepper chopped
• 3 fresh tomatoes chopped
• ½ tsp dried chilli flakes
• 1 tsp dried mixed herbs
• 1 tsp smoked paprika
• 1 x 400ml can tomatoes
• 4 eggs
1. Fry chorizo for a minute or so until it starts to release its oil, then add the onion to the pan and cook for about 5 minutes.
2. Add spices and herbs and cook for a minute to release the flavour
3. Add pepper and fresh tomatoes, mix well to ensure they are fully coated in all the lovely flavoured oil
4. Turn heat down to low and cook for about 3 minutes, the tomatoes should release some juice and the peppers should just be getting a little bit soft, but not cooked through
5. Stir through tomatoes and bring to a gentle simmer.
6. Create wells for the eggs and then cover with a lid and cook until the whites are just turning hard but the yolks are still runny.
Serve with fresh crusty bread if you have some, and a spoon!
These eggs are perfect hangover food, and they don’t take a great deal of culinary effort. If you have any veggies in the fridge that you want to use, then add them at the same time as the peppers. I often add frozen peas, and recently I made it with asparagus, which was lovely.