This chorizo huevos rancheros is an easy breakfast which still feels like such a treat! It includes a super quick refried bean substitute and loads of flavour from the chorizo.
Best thing about weekends? The food obviously! Last weekend Will was away for the second weekend in a row so I was left to entertain myself which meant making an extra extra nice breakfast so that he felt bad about leaving me. Seriously.
I also went for an amazing dinner at Mr Bao with my lovely friend Jen. Seriously, bao is just the best food. I wish I could make them at home but the one time we tried they turned out like weird stodgy pancakes. Has anyone else mastered them? I know you can buy frozen ready made ones but that isn’t really our style. I hate to be defeated by these things!
Anyway, I woke up on Saturday morning with a craving for an eggy breakfast. Sometimes you just want something yolky you know?
I’ve been meaning to make huevos rancheros for so long. The first time I had it was actually on the very first morning in LA when we took a trip to California earlier this year and it was so delicious. Thinking about that meal will always remind of the pure happiness I felt sitting in the sun with Will on that first morning of holiday.
That one was pretty classic but I decided to mix mine up a bit by using some chorizo I had in the fridge and cooking that with some fresh tomatoes, red pepper, onion and a few spices. I also had to improvise the bean portion. I was seriously craving some refried beans but all we had in was a tin of black beans so I threw them in a pan with a bit of oil, some cumin and coriander and let them cook for a little while before mashing them up, adding a little water and extra oil to get the consistency I wanted. To top it all off I added a poached egg purely because I’d posted fried eggs the previous two days on my instagram (I know, that is super lame).
Chorizo Huevos Rancheros With A Poached Egg
For the Beans
- 1 400 g tin Black Beans drained and rinsed
- 1 clove Garlic crushed
- 1 tsp Cumin
- 1 tsp Coriander
- Salt and Pepper
- 1 tbsp Oil you might need a little more at the end
- Water you'll need to add as much as needed to get the required consistency
For the Chorizo
- Drizzle of Oil
- 75-100 g ready to eat Chorizo sliced into small pieces
- 4 Tomatoes chopped
- 1 Red Pepper chopped
- 1 Onion chopped
- 1 tsp Cumin
- 1 tsp Chilli Powder
- Salt and Pepper
- 2 Corn Tortillas
- 2 Eggs poached or cooked however you like
- Grating of Cheddar Cheese
- Fresh Coriander
- Start by making your beans. Heat the oil over a medium heat and add the garlic, fry for a minute. Add the beans, cumin, coriander and a dash of salt and pepper and cook for about 10-15 minutes until the beans are very soft. Mash them with a fork or potato masher. At this point you might need to add a little water or oil, whichever you prefer, to get a more spreadable consistency. Remove from the heat and set aside.
- Heat a little more oil over a medium heat and add the chorizo, onion, pepper, tomatoes, spices and salt and pepper and cook for about 10 minutes until the tomatoes have begun to break down and everything is soft. While this is cooking you can cook you eggs.
- To assemble quickly heat the tortillas up however you like (we blast our in the microwave for 20 seconds) and place them on plates. Spread the beans over the top of each one followed by the chorizo mixture and a grating of cheese. Top with your eggs and a sprinkling of coriander.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS Chorizo Huevos Rancheros?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up leftover chorizo in this delicious chorizo chilli.
Cheddar is one of the four (yes four) cheeses in this four cheese butternut squash lasagne!
Fresh tomatoes are used in this Jamaican fish curry.