Huevos Rancheros Recipe

Time30m

Serves2

Spicy Chorizo Hash, Fried Tortilla, Salsa Roja, Black Bean Puree, Arugula, 2 Over Easy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Salsa Roja
In a bowl, combine diced tomatoes, chopped onion, minced garlic, chopped jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
2
Cook the Chorizo Hash
In a skillet, heat olive oil over medium heat. Add the diced potatoes and cook until they start to soften (about 10 minutes). Add the chorizo and cook until browned and cooked through (about 5-7 minutes).
3
Fry the Tortillas
In another skillet, lightly fry the tortillas in a bit of oil until crisp and golden. Set aside.
4
Cook the Eggs
In the same skillet as the tortillas, crack the eggs and cook them over easy until the whites are set but the yolks remain runny.
5
Prepare the Black Bean Puree
In a blender, blend the cooked black beans until smooth. You may add a little water if needed to reach desired consistency.
6
Assemble the Dish
On each fried tortilla, spread a layer of black bean puree, top with chorizo hash, a fried egg, and spoon over salsa roja. Garnish with fresh arugula.