Breakfast Huevos Rancheros

Breakfast just got a whole lot more interesting! In this twist on traditional Huevos Rancheros, spicy chorizo and smoky paprika add a bold kick to the classic Mexican dish.

With crispy tortillas, runny eggs, and creamy avocado, every bite is a flavor fiesta that’ll leave you wanting more.

Ready Time

45 mins

Yields

6 servings

Ingredients

6 large eggs
1 pound ground chorizo or Mexican sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
6 corn tortillas
1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco or feta cheese
1 avocado, sliced
Salsa Roja or store-bought salsa, for serving
Sour cream, for serving
Chopped cilantro, for garnish

Instructions

Start by cooking the chorizo in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.

Remove the cooked chorizo from the skillet with a slotted spoon and transfer to a plate, leaving the drippings in the skillet.

Add the diced onion to the same skillet and cook until translucent, about 5 minutes.

Add the minced garlic and chopped jalapeño and cook for an additional 1 minute.

Add the cumin, smoked paprika, salt, and pepper to the skillet and cook for 1 minute.

Stir in the diced tomatoes and bring the mixture to a simmer.

Reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally.

While the sauce is simmering, fry the eggs in a separate skillet over medium heat.

Cook the eggs sunny-side up or to your desired level of doneness.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the dish, place a tortilla on a plate, followed by a spoonful of the chorizo and tomato sauce, a fried egg, and a sprinkle of chopped cilantro, crumbled queso fresco, and sliced avocado.

Serve with a side of Salsa Roja or store-bought salsa and a dollop of sour cream.

Garnish with chopped cilantro and serve immediately.

Notes

Use leftover chorizo and tomato sauce for a quick taco filling or breakfast burritos. To make this recipe more substantial, add some sautéed black beans, diced bell peppers, or diced zucchini to the chorizo and tomato sauce.

If you can’t find queso fresco, feta cheese makes a great substitute.

Feel free to mix and match with other crumbly cheeses like ricotta salata or even goat cheese. Smoked paprika adds a nice smoky depth to the dish, but you can omit it or substitute with regular paprika if you prefer.

For an extra kick, add some diced serrano peppers or hot sauce to the chorizo and tomato sauce.

Warm tortillas can make all the difference in this dish, so don’t skip that step! If you don’t have a microwave, you can grill or toast the tortillas instead. This recipe is very flexible, so don’t be afraid to customize to your taste.

Add your favorite toppings or subtract ingredients you don’t like – it’s all about making it your own!