Huevos Rancheros

Ingredients

• 8 large eggs
• 30ml vegetable oil
• 200g dried chorizo, sliced thin
• 1 large onion, sliced
• 2 jalapeños, sliced thin
• 300ml salsa roja, or verde
• 8 corn tortillas, 15cm, warmed
• 120g crumbly queso fresco
• 120ml Mexican crema or sour cream
• 8g fine sea salt
• 2g Tellicherry black pepper
• 15g fresh cilantro, chopped
• 2 limes, wedges

Method

1. 1
   Heat oil in large skillet over medium-high heat; render chorizo slices until edges crisp, 3 minutes; remove with slotted spoon.
2. 2
   In same skillet, sauté onion and jalapeño until softened, 4 minutes; remove.
3. 3
   Crack all eggs into bowl; whisk briefly with salt and pepper until just combined.
4. 4
   Pour eggs into skillet; cook 30 seconds without stirring; then gently fold and scramble until soft curds form, 3–4 minutes total.
5. 5
   Return chorizo and vegetables to pan; fold through eggs gently; remove from heat immediately.
6. 6
   Warm salsa in small saucepan over gentle heat, 2 minutes.
7. 7
   Warm corn tortillas directly over gas flame or in dry skillet, 20 seconds per side.
8. 8
   Arrange tortillas on warm plates; top each with portion of eggs and chorizo; pour warm salsa over top; garnish with queso fresco, crema, cilantro; serve with lime wedges.