What’s Up, Hungry People!
Today I had one of those mornings when I didn’t feel like cooking anything complicated. The last thing I wanted was to create a huge mess in the kitchen (I always seem to use every dish available when I cook).
So, I thought a ‘one-pan breakfast’ would be the perfect solution. And since this week’s challenge is Mexican-themed, I decided to make some muy bueno huevos rancheros.
Embracing My Chorizo Obsession!
If you’ve been following my blogging journey, you probably know that I have a thing for chorizo. For this recipe, I opted for some extra spicy links with the casing removed. To add an extra touch of authenticity, I gathered a couple of “Mexican themed” canned goods that had been occupying space in the back of my cabinets.
Here’s What You’ll Need
- Spicy Chorizo Sausage: Adds a flavorful and spicy kick to the dish.
- Eggs: Provide protein and richness to the final dish.
- Taco Rice (instant rice): Adds Mexican-inspired flavors and serves as the base of the dish.
- Mexican Corn: Adds sweetness and texture to the dish.
- Diced Tomatoes & Green Chiles: Provides a tangy and slightly spicy element to the dish.
- Red Skinned Potatoes: Adds heartiness and a starchy component to the recipe.
- Garlic: Enhances the overall flavor profile of the dish.
- Bell Pepper: Adds a fresh and slightly sweet taste to the dish.
- Cherry Tomatoes: Adds bursts of acidity and color to the recipe.
- Lemon Juice: Provides a citrusy brightness and tang to balance the flavors.
- Olive Oil: Used for cooking the different components and adds richness to the dish.
- Tortillas: Serves as a vehicle for serving the dish and adds a comforting element.
I started by browning the chorizo in a pan. Once it had developed a beautiful color, I added the bell pepper that I stumbled upon hanging on the backside of one of my balcony plants. Its vibrant orange hue made it the perfect addition to this dish. I chopped it up and tossed it in. Then, I threw in some garlic and cherry tomatoes, sautéing them until the tomatoes began to shrivel.
With the chorizo, tomatoes, and peppers done, I set them aside on a plate and turned my attention to the potatoes. After giving the pan a quick wipe, I added 2 tablespoons of olive oil and placed it back on the stove over medium-high heat.
Crispy Potatoes and Flavorful Goodness!
I let the potatoes cook in the pan for about 10 minutes, flipping them occasionally and seasoning with salt and pepper. As they started to brown, I introduced the white onions for a few minutes, followed by the red onions a few minutes later.
To give the dish a burst of flavors, I added the canned corn and canned tomatoes—liquid and all! We want all that goodness in the pan, so don’t drain anything!
The Magical Taco Rice and Eggs Combination!
Now it’s time to introduce the star of the show—taco rice! I opened the package and evenly sprinkled it into the pan, stirring it into the vegetables. Then, I poured in 2 cups of water and brought it to a simmering bubble.
After simmering for about 7-10 minutes, when the rice had absorbed most of the liquid, I reunited the chorizo and peppers with the mix. I stirred the chorizo into the rice and reduced the heat to medium-low.
Using a large spoon, I made 4-5 scoops of refried beans and arranged them on top of the rice and chorizo. I created little divots in the beans to hold the eggs.
With the bean beds ready, it was time to crack the eggs. I carefully placed them on top of each pile of refried beans, but feel free to crack them right onto the rice if you prefer! Then, I popped the pan into a preheated oven and let it bake for 15-20 minutes.
Perfectly Cooked Eggs—Wobble or Firm!
When the eggs were done, they had a slight wobble on top. If you prefer your eggs less runny, wait until the tops are completely firm. Personally, I enjoy the delightful wobble of a slightly runny egg.
To serve, I used a large spoon to gently lift each egg from the pan, ensuring they stayed perfectly intact. I placed the huevos rancheros on top of tortillas and garnished them with sour cream and cheese.
Voilà! You now have a delicious, one-pan Mexican breakfast ready to impress your taste buds.
Tips for Making Homemade Huevos Rancheros
- Preheating the skillet: Make sure to preheat the skillet before adding the chorizo. This helps in achieving a nice brown and crispy texture.
- Adjusting spice level: If you prefer a milder dish, you can opt for mild chorizo sausage or reduce the amount of spicy chorizo used. On the other hand, if you love the heat, you can add additional chili flakes or hot sauce.
- Customizing toppings: Feel free to customize the dish with your favorite toppings such as avocado slices, shredded cheese, salsa, or chopped cilantro for added flavor and freshness.
- Adding more vegetables: You can amp up the nutritional value by adding more vegetables like diced zucchini, spinach, or black beans to the dish.
- Cooking eggs to preference: If you prefer fully cooked eggs, you can leave them in the oven for a few more minutes until the tops are completely firm. Adjust the cooking time based on your desired egg consistency.
- Serving suggestions: Serve the huevos rancheros with warm tortillas on the side for wrapping and scooping up the delicious filling. You can also garnish with a squeeze of lime juice for an extra burst of citrus flavor.
- Reheating leftovers: If you have any leftovers, gently reheat them in a skillet over medium heat or in the microwave, adding a splash of water if needed to prevent drying out.
- Storage and refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the dish completely before storing.
- Don’t skip the refried beans: The refried beans not only add a creamy and flavorful element to the dish but also help to hold the eggs in place, ensuring they cook evenly.
- Experiment with different toppings: Besides avocado sour cream and cheese, you can also try adding pico de gallo, guacamole, or pickled jalapeños as additional toppings for added variety and taste.
Stay tuned for more tasty recipes and exciting cooking adventures, Hungry People!
Spicy Sausage Eggs & Potatoes
- 8 oz spicy chorizo sausage
- 5 eggs
- 1 package taco rice (I used Knorr instant rice)
- 1 ½ cup Mexican corn (1 can)
- 8 oz diced tomatoes & green chiles (1 can)
- 3 red skinned potatoes chopped
- 3 tablespoons garlic minced
- ½ cup bell pepper chopped
- 10 cherry tomatoes
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- tortillas for serving
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo to the pan and brown and crumble it. When the chorizo is mostly cooked, after 4-5 minutes, add the bell pepper, garlic, and cherry tomatoes to the pan. Cook until the chorizo is no longer pink and the tomatoes have started to shrivel. Add in the lemon juice and let the moisture cook off. Remove from the skillet and set aside.
- Wipe the skillet mostly clean, then add another 2-3 tablespoons of olive oil over medium-high heat. Add the chopped potatoes and flip them every 3-4 minutes until the potatoes have softened and are beginning to brown. Add the chopped white onion to the pan.
- While continuing to flip the potatoes occasionally, add the red onion to the pan and fold it into the potatoes. Open the canned corn and canned tomatoes with green chiles (do not drain!) and add them directly into the pan. Bring the mixture to a simmer.
- Sprinkle the taco rice over the contents of the pan, then add 2 cups of water. Bring the rice to a boil and do not stir. Preheat the oven to 375°F (190°C).
- When the rice has absorbed most of the liquid, add the chorizo, peppers, and cherry tomatoes to the pan, and fold them into the rice. Use a large spoon to place big scoops of refried beans on top of the rice. Make divots in the beans to hold the eggs.
- Crack an egg into each pile of refried beans or directly onto the rice itself, then put the skillet into the preheated oven for 15-20 minutes. The tops of the eggs should be slightly wobbly for a runny egg, but cook until firm if preferred.
- Use a large serving spoon to lift out the cooked eggs on top of the refried beans. Arrange them on tortillas surrounded by rice. Serve right away and buen apetito!