Huevos Rancheros with Chorizo
2 servings
10 minutes
A spicy Spanish-Mexican-American scrambled egg dish, invented at a time when the New and Old Worlds still worshiped brute physical force rather than the dollar, and the most convincing argument was the click of a shutter. This scrambled egg can be served wrapped in a thin corn tortilla. If you use store-bought tortillas rather than freshly baked ones, the tortillas need to be warmed slightly so that they become elastic.
1
Sauté finely chopped onion and garlic in olive oil until they soften slightly but do not start to fry.
- Red onion: 50 g
- Garlic: 3 cloves
2
Add chopped tomatoes and peppers and simmer for another two minutes.
- Tomatoes: 2 pieces
- Pickled peppers: 3 pieces
3
After that, squeeze lemon juice into the pan, add chopped parsley, sugar, and keep on the heat for another minute, stirring vigorously.
- Lemon: 1 piece
- Parsley: 10 g
- Sugar: pinch
4
Remove from heat and transfer the contents of the pan to a suitable container.
5
Fry coriander seeds and thin slices of chorizo in olive oil, giving each side of the sausage about twenty seconds.
- Coriander seeds: pinch
- Chorizo: 100 g
6
Crack the eggs into the pan, add the tomato-pepper sauce (by the way, it's called rancheros, and huevos means eggs) and fry until cooked.
- Chicken egg: 6 pieces