Wednesday, October 2, 2013

Spanish Inspired Breakfast

We cannot seem to get enough of spanish/mexican style eggs.  Whether is it is huevos rancheros or egg burritos, we seem to consume them multiple times a week.  This recipe is my own version of something similar we had during our trip to Aruba.  

This recipe is for 2 breakfasts


  • 2 corn tortillas
  • Red sauce (recipe below)
  • 4 eggs
  • Shredded cheddar cheese
  • Avocado
  • Cilantro

Red Sauce Ingredients:

  • 1 large link of chorizo sausage (I used what I found at Whole Food's)
  • 1 15 oz can of diced tomatoes
  • About a half cup of chopped onion
  • 1 clove of garlic, minced
  • 1 tsp cumin
  • 1 pinch of red pepper flakes
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.  Place the corn tortillas on a baking sheet and bake for about 15 minutes, until they are golden brown.
  2. Drizzle a little olive oil in a pan and heat it to medium.  Add the chorizo and as it cooks, break it up with a spatula.  
  3. After about 5 minutes, add the onion and garlic.  Cook for a couple minutes and add the tomatoes, cumin, red pepper flakes and salt and pepper.
  4. Reduce the heat and simmer for 15 minutes.  It should lightly bubble while cooking and be thick after 15 minutes.
  5. In another pan, cook the 4 eggs how you desire.  I chose to do over easy, but scrambled would be great too.
  6. To assemble, spoon half the red sauce on each tortilla, top with 2 eggs and cheddar cheese, place under the broiler for minute of you want to cheese to melt and brown.  Top with cilantro and enjoy!

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