| Level: | Intermediate |
| Total: | 47 min |
| Prep: | 45 min |
| Cook: | 2 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 47 min |
| Prep: | 45 min |
| Cook: | 2 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons grated onion
- 1 clove garlic
- 1 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (8-ounce can) Spanish style tomato sauce
- 1/4 cup vegetable stock or water
- 1 1/2 cups (removed from casing and crumbled) Mexican chorizo
- 2 Hass avocados
- 1 lime, juiced
- Sea salt and freshly ground black pepper
- Vegetable oil cooking spray
- 1 dozen eggs
- 1 cup shredded Oaxaca cheese (see Cook’s Notes) or mozzarella cheese
- 1/2 cup crema Mexicana (see Cook’s Notes) or sour cream
- Minced fresh cilantro leaves, for garnish
- Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles
Instructions
- To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
- Set the rack about 4 inches from the broiler and preheat the broiler.
- Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
- Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
- To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
- Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
- Cook’s Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
- Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 382 mg |
| Sodium | 665 mg |
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 382 mg |
| Sodium | 665 mg |
Reviews
This was very good, I did add the beans on the bottom layer for more flavor. This dish reminds me of Huevos Rancheros without the tortillas. It was very good. Thank you Daisy.
We liked it very much. The second time we added a layer of refried beans on the bottom, then a layer of roasted poblano peppers, then the remaining ingredients and thought it had more depth.
I love her show. She cooks different Latino/Hispanic dishes that are not cooked by others at Food Network. I love when she cooks Cuban and Puerto Rican food.
Thank you Food Network for bring in Daisy and changing the line up.
I love her FLAN recipe.
Thank you Food Network for bring in Daisy and changing the line up.
I love her FLAN recipe.
After having lived in Mexico for so many years (more than two decades, I can tell you it IS a heavy cuisine. I was not used to it when I arrived and I was always sick to my stomach as everything is fried (I am not saying it is not good but it is VERY heavy, has tons of onions and garlic. E.g. Huevos Rancheros have a fried tortilla, tomato sauce which causes heartburn and is cooked with chiles, onion, garlic and somewhat oil. Oregano and cumin are a part of Mexican cooking in some of their staple dishes. Look at pozole, albndigas con chipotle (the real recipe is made with cumin, I am not a big fan of Tex Mex food but I don’t bash it as I KNOW it is part of the Southern US culture. Also Mexican use TONS of crema de leche, seriously it’s the heaviest thing one can eat.
Now whenever I go back to Mexico after living in the mediterranean for a decade I can tell you it is NOT a simple cuisine and it is NOT light food. I get indigestion again and after eating huevos rancheros I am not hungry for the rest of the day.
Now whenever I go back to Mexico after living in the mediterranean for a decade I can tell you it is NOT a simple cuisine and it is NOT light food. I get indigestion again and after eating huevos rancheros I am not hungry for the rest of the day.
Loved everything about it. THANKS
Danny boy… you may want to branch out of your little section of Mexico.. There are MANY different regions in Mexico that have their own way of cooking things.
I’m Mexican and this recipe doesn’t appeal to me at all. The addition of spices like oregano and cumin, which aren’t used in EVERY dish, as you guys seem to think, make this a perfect Tex-Mex dish. Spices aren’t widely used in Mexican food, that’s a great misconception. Besides that, a dish featuring eggs AND choirzo AND avocado AND cheese AND crema is just to much… Mexican fare is simpler, lighter, believe it or not…. This are Huevos Rancheros- fried eggs over fried tortillas topped with salsa- on steroids ! A little chorizo, or cheese or avocado or crema… or maybe 2 ingredients at a time, would be more appealing/authentic.
We love Mexican food, and these eggs are just excellent and very easy to make. They have become a family favorite. I’ve made them for a brunch, browning the chorizo and making the sauce in advance, and it went together very quickly. I would recommend doubling the sauce if you’re serving more than 3 – 4 people. I also use Monterey Jack cheese when I can’t get Mexican cheese. A good substitute for Mexican tomato sauce is 6 oz of regular tomato sauce and 1/4 cup of salsa. We also make the churros (Mexican Crullers) from the same episode and they really are a nice counterpoint to the spicy eggs.
Kudos to Rachael Ray and John Cusimano for bringing Daisy to the Food Network! This was long overdue-were you guys at the network sleeping or what?! Daisy’s cookbook is great-love her empanada recipes and her roast chicken-and the pernil – yum-oh! six shows are not enough-we want more!
I made the black bean recipe and added this to this recipe over corn tortills over the top….i will make again
After making this dish, I think im gonna make it more often. Loved it!!!