Easy Huevos Rancheros Recipe with Crispy Chorizo & Chipotle Sour Cream

Start the day sunny side up! Follow this easy huevos rancheros recipe and you can have a delicious breakfast of corn tortillas, avocados, pico de gallo, crispy chorizo and chipotle sour cream topped with a sunny side up egg quicker than you can say Cinco de Mayo!

(Looking for a Cinco de Mayo dessert? Try these perfectly tart and creamy lime bars. So good!)

We love having people over. Have you been to a Filipino party? There’s so much food it’s ridiculous.

Anyway, we had lots of leftover restaurant style corn tortilla chips (among other things…embutido, anyone?) from one of our parties which pretty much began our foray into huevos rancheros territory.

But allow me to backtrack a bit.

We love huevos rancheros. We order it whenever it’s on the menu so it’s fair to say we’ve had our fair share – traditional, fusion or in between. I won’t claim this version is any of those but I will be so bold as to say it is the easiest!

Use ready-made chips and prep everything ahead so when the craving hits, all you need to do is fry that perfect sunny side up egg, assemble and enjoy.

Prep everything or use leftovers!

Most of the components in this huevos rancheros recipe can be made ahead, like the pico de gallo. Great news is everything will keep for a week or so in the fridge so you’d have a week’s supply of huevos rancheros possibilities.

We used sliced avocados here but you can also use guacamole (leftovers or otherwise).

What, no beans?

This doesn’t have refried beans in it though. No reason, we’re just not big fans. But by all means add it in or serve it on the side.

What this dish has, however, is amazing crispy chorizo – get a piece of chorizo, dice it up and cook until nice and crispy.

This also has an incredible chipotle sour cream sauce (the same one we used for The Ultimate Nachos recipe we shared a while back) for the ultimate kick.

Easy huevos rancheros recipe

Once you have everything you need then all that’s left is cooking the egg and assembling your perfect plate – how little or how much of everything you add is totally up to you.

Then break that egg yolk, watch it run through your plate and make everything creamy, then take that first bite. It is an incredible way to start the day. In time for Cinco de Mayo too!

Easy Huevos Rancheros Recipe with Crispy Chorizo & Chipotle Sour Cream

Author: Jolina

Start the day sunny side up! Here’s a delicious and easy huevos rancheros recipe that you can whip up for a Mexican-style breakfast in no time at all.

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Prep Time 15 mins

Cook Time 10 mins

Assembly 5 mins

Total Time 30 mins

Course Breakfast, Brunch

Cuisine North American

Servings 6 servings

Calories 130 kcal

Equipment

Blender

Mixing Bowls

Ingredients

  

1x2x3x

For the Pico de Gallo:

• 3 cups plum tomatoes (about 4 medium-sized tomatoes) seeded and diced
• 1/4 cup jalapeño (about 1 large jalapeño) diced
• 1/3 cup cilantro (about 1/2 bunch) chopped
• 1/2 cup sweet onion (about half an onion) diced
• Juice from 1 regular-sized lime
• Salt to taste

For the Chipotle Sour Cream:

• 2 pcs chipotle chilis in adobo sauce
• 1 cup sour cream

Assembly:

• 1 pack family or party-sized bag of your favourite corn tortilla chips see notes
• 1/2 cup chorizo diced, cooked until crispy
• 1 pc ripe avocado flesh scooped out and sliced
• 1 pc large egg cooked sunny side up
• Salt and pepper to taste

Instructions

 

For the Pico de Gallo:

• Mix all ingredients (except the salt) in a medium sized bowl. Then add salt to taste.
• Cover and refrigerate while preparing the rest of the ingredients to allow the flavours to develop (see notes).

For the Chipotle Sour Cream:

• Put the 2 chipotle chilis and the cup of sour cream in a blender and blend until well combined (you would still see specks of the chili but the mixture should be smooth).
• Set aside (see notes).

Assembly (1 serving):

• How much of each ingredient you put on your plate is entirely up to you.
• First lay a bed of chips on your plate. Then add pico de gallo, crispy chorizo and avocado slices. Drizzle chipotle sour cream. Carefully put the egg on top. Season with salt and pepper (optional) and serve immediately.

Video

Notes

We warm our chips in the toaster oven just before assembly but you can skip this step and just serve them room temperature.

The pico de gallo and the chipotle sour cream can be made up to a week ahead. Just keep them in an airtight container in the fridge and take out when you're ready to serve.

Nutrition

Calories: 130kcalCarbohydrates: 7gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 26mgSodium: 152mgPotassium: 360mgFiber: 2gSugar: 5gVitamin A: 1358IUVitamin C: 22mgCalcium: 57mgIron: 1mg

Nutritional information are estimates only.

Keyword Cinco de Mayo, Easy, Make-Ahead Meal

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Happy cooking!

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