Annie Bell’s spicy eggs rancheros recipe

Little chorizo sausages turn this into a spicy sausage and eggs. A perfect brunch, or supper with some sautéed potatoes.

spicy eggs rancheros
Louise Hagger

SERVES 4

2 tbsp extra virgin olive oil
1 red onion, peeled and diced
200g cocktail or tapas chorizo, or thickly sliced chorizo sausage
1⁄2 tsp ground cumin
2 red peppers, cored, deseeded and cut into thin strips
400g-500g tomatoes, cores cut out and discarded, coarsely chopped
4 large eggs
Coarsely chopped coriander, to serve

  1. Heat the oil in a large nonstick frying pan or shallow sauté pan over a medium heat, and fry the onion and chorizo together for 6-8 minutes until golden, stirring frequently.
  2. Stir in the cumin and then the peppers and cook for about 1 minute longer. Turn down the heat a tad, add the tomatoes and season, cover and cook for 20 minutes, stirring at least once to ensure the mixture doesn’t burn.
  3. Make four wells in the mixture and break an egg into each one, then cover and cook for another 4 minutes until the tops of the eggs are opaque, the yolks should remain runny. Serve scattered with coriander.