Ranch-Style Eggs with Chorizo

Ranch-Style Eggs with Chorizo Photo: Andrew McCaul; Stylist: Marina Malchin


  • 2 tablespoons olive oil, divided
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry red wine
  • 1 (28-ounce) can plum tomatoes, puréed until smooth
  • 1/2 cup water
  • 2 tablespoons chili powder, preferably ancho
  • 2 tablespoons chipotle in adobo purée
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice plus 2 teaspoons finely grated zest, divided
  • 4 (6-inch) yellow or white corn tortillas
  • 2 links fresh chorizo (about 4 ounces), removed from casing
  • 4 large eggs
  • 1/4 cup reduced-fat sour cream
  • Pinch freshly ground black pepper
  • Chopped cilantro and Cheddar cheese for serving, optional


1. Preheat oven to 400°.

2. In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring occasionally, until soft (5–7 minutes). Add garlic and cook, stirring (1 minute). Add wine and cook until reduced by half. Add tomato, water, chili powder, chipotle, honey, and salt, and cook, stirring occasionally, until sauce has thickened (20–30 minutes). Stir in lime juice.

3. While sauce simmers, arrange tortillas on a baking sheet. Lightly brush both sides of tortillas with 2 teaspoons oil. Bake, turning once, until crisp and slightly golden (5–7 minutes).

4. In a large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chorizo and cook, stirring to break apart, until golden brown (about 8 minutes). Remove with a slotted spoon to a plate lined with paper towels (reserve rendered fat in the skillet). Lower heat to medium and crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes).

5. In a small bowl, stir together sour cream and lime zest.

6. To serve, spoon about 1/4 cup red chile sauce on each of 4 plates. Place a crisp tortilla on top of the sauce. Divide eggs, remaining sauce, lime sour cream, and chorizo among plates. Before serving, sprinkle with cilantro, cheese, and pepper, if desired. Serve immediately.

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  • Yield: Makes 4 servings (serving size: 1 tortilla, 1 egg, 1/2 cup sauce, about 3 tablespoons cooked chorizo, 1 tablespoon lime crema)

Nutritional Information

Calories per serving: 444
Fat per serving: 23.5g
Saturated fat per serving: 7.1g
Monounsaturated fat per serving: 11.6g
Polyunsaturated fat per serving: 3.2g
Protein per serving: 17g
Carbohydrate per serving: 40g
Fiber per serving: 6g
Cholesterol per serving: 210mg
Iron per serving: 4mg
Sodium per serving: 732mg
Calcium per serving: 176mg

Good to Know

Forget bacon! Add a bolder flavor to brunch with smoky and spicy chorizo.



Bobby Flay