Our Cookbook

Mexican

Superfast Huevos Rancheros

Don't have the time for an hour of simmering? This can go from idea to belly in 30 minutes

  • YieldServes 2
  • Prep10h
  • Cook20m
  • Effortweeknight

  • 2 red onions
  • 1 red pepper
  • 1 mild chili
  • 100g tomatoes (if you like)
  • 50–100g chorizo
  • 4 eggs
  • dash of milk
  • 2–4 wraps
  • Cholula hot sauce

Method

  1. Slice the onions, pepper, and chili. Halve the cherry tomatoes.
  2. Add the onions to a sauté pan over medium/high heat with a glug of oil, and sprinkle with a little salt to help them brown.
  3. Add the chorizo to a small pan with a dash of oil over a medium-high heat. These will brown and want to stick a little, so move them occasionally.
  4. When the onions have taken on a little colour, add the pepper, chilli and tomatoes.
  5. Once the onions and peppers have softened, but retained a bit of crunch, take them off the heat and add to the wraps. We’ll re-use that pan.
  6. Add the eggs to the frying pan with a dash of milk over medium heat, scramble, and add to the wraps.
  7. Last of all, take the browned chorizo and distribute in the wraps.
  8. Add as much hot sauce as you enjoy, and dig in.