In Mexico there is a buffet Breakfast with eggs – Huevos rancheros.
I studied traditional dishes and came up with my own recipe on the subject. By the way, this is again one of those breakfasts that you can surprise, I guess, even Mexicans)))
Recipe for 2 servings:
1. Chorizo (150-200g), cut into rings and fry on both sides (no butter!) till crust. Catches rings of meat and spread on paper towel to stack excess fat.
2. On the other pan at this time, fry until Golden brown 1 sweet pepper, 2 onions and shallots (optional) 1 chili without seeds and veins, cut into small dice, seasoned with salt, pepper and optionally a pinch of paprika and cumin. Once the vegetables reached the condition, throw them 2 garlic cloves, minced, intensively stir a minute then add the tomato passata (100-150ml.) and fried onion rings chorizo, mix again and pour in the filling 4 eggs, sprinkle with a little grated cheddar. Make a quiet flame and close the lid. Fry until gets to egg white.
3. While preparing the eggs, make the topping. Wash, peel avocado, sprinkle with lime juice (not to dark), cut into slices. 6-8 stems fresh cilantro, remove the leaves and cut coarsely.
4. The finished eggs spread avocado, sprinkle with cilantro, sprinkles of lime, and is served directly in the pan. All the dish you need half a lime.
Phenomenally delicious to serve this dish with a cheese tortilla.
To do so: preheat the pan, put corn tortillas (my recipe here), her 20-50g of cheddar cheese (depends on size of tortillas), cover with second tortilla and fry this design with 2 sides until Golden brown. Cheese may leak out and bake on the edges is OK, and even very tasty. After 2-3 minutes, the tortilla is ready. Take out and cut into segments. 