Sunny Side Up Eggs with Salsa de Chorizo

Name: Sunny Side Up Eggs with Salsa de Chorizo
Cook time: 45 min
Ingredients: 1½ pounds ripe roma tomatoes; ¼ pound tomatillos (husked and rinsed); 2 garlic cloves (unpeeled); 1 jalapeño (stemmed); 1 fresh habanero (stemmed, or 4-5 jarred habanero slices); 1 dried chile de árbol (stemmed); 2 tablespoons vegetable oil (plus more to cook the eggs); 1 pound Mexican chorizo (casings removed and chopped); 1 cup finely chopped white onion; 1 teaspoon kosher or sea salt (plus more to season the eggs); 12 eggs; Coarsely ground black pepper (to taste); 3 cups refried pinto beans (warmed up, for serving)

Huevos con Salsa de Chorizo

Recipe Yield

6 servings

Cooking time

45 minutes

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Ingredients

1½ pounds ripe roma tomatoes
¼ pound tomatillos husked and rinsed
2 garlic cloves unpeeled
1 jalapeño stemmed
1 fresh habanero stemmed, or 4-5 jarred habanero slices
1 dried chile de árbol stemmed
2 tablespoons vegetable oil plus more to cook the eggs
1 pound Mexican chorizo casings removed and chopped
1 cup finely chopped white onion
1 teaspoon kosher or sea salt plus more to season the eggs
12 eggs
Coarsely ground black pepper to taste
3 cups refried pinto beans warmed up, for serving

To Prepare

Preheat a comal or cast iron pan over medium-low heat. Once hot, place the tomatoes, tomatillos, unpeeled garlic cloves, jalapeño, habanero (if using fresh) and chile de árbol, and toast the ingredients, flipping as they char. The chile de árbol will only take a minute or two, while the other of the ingredients will take 15 to 20 minutes to fully soften and char, and the tomatoes should be bursting at the seams with their juices. The garlic cloves and fresh chiles may be ready a few minutes earlier.
Alternatively, you can place the ingredients on a baking sheet and under the broiler for 10 minutes, flipping as they roast (chile de árbol will be ready much sooner).
Remove from the heat. Peel the garlic cloves. Finely chop the roasted tomatoes, tomatillos, garlic and chiles or coarsely puree in a blender to make a chunky salsa.
Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add the chorizo and cook for 4 to 5 minutes, breaking it apart as it does, until cooked through and starting to brown. Add the onion and cook in the chorizo fat for 4 to 5 minutes until softened.
Pour the salsa over the chorizo, add a teaspoon of salt, and continue cooking for a couple minutes. Set aside.
Heat a teaspoon of oil in a small skillet set over low heat, crack two eggs at a time, season with salt and pepper to taste, and cook to your desired doneness. I like mine with the egg whites cooked and the yolks runny. Serve the eggs on top of warm refried pinto beans with the chorizo salsa on top.