Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce

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My husband's eyes glazed over when he took his first bite. He had crema & chorizo running down his chin. This is a keeper. I baked my tortillas instead of fried so it would be healthier. Yum yum. Only used chile powder b/c didn't have the other. Used tomato paste & thinned with chicken stock. I agree honey was the key to the sauce.

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This sauce is just perfect! The honey was the key to it's perfection - not to spicy not too sweet... yumm

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Delish. Lighter than I expected it to be. The flavors balanced perfectly and we will definitely make this again.

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I made this for a New Years Weekend brunch and got rave reviews. The red sauce had a great balanced flavor with the right amount of heat for us. The honey I think really helps with that balance. I made the sauce the night before so it could fully incorporate flavors for the morning. I could not find the pasila powder, but didn't miss it. While I am a big believer in reviewing the recipe as is - after you actually try to make it - I also appreciate options and ideas. I highly recommend as it is written, but we also added refried beans (recipe from Sunny Anderson on this food network site.

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I made this with a salsa verde sauce because I had tomatillos on hand. I cooked about 6 tomatillos and pureed them with half an onion, a handful of fresh cilantro, a clove of garlic, a roasted green chile, and a little salt and red wine vinegar. The rest of the recipe was the same and it was fantastic. I'll definitely try this again when I have the ingredients for the red sauce.

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When I was cooking the sauce I tried it and It was too hot. I added the lemon juice and at the end the sauce was perfectly balance between hot and mild...I want to make it over and over...

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@ Richard. To be fair Bobby's intent was not to be traditional. It was his take on a traditional Mexican dish.

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Bobby Flay is an Iron Chief, host on 2 Food Network shows, and owner and executive chief of 3 successful Manhattan restaurants. He is highly regarded in his ability to create new innovative recipes as well as the ability to take classic recipes to new taste sensations. He is especially adept in adding hot chiles to a recipe and balances the chile's heat with other ingredients, so as to make a more pleasant eating experience. I have tried many of Bobby's recipes and never had a bad recipe. I haven't made this recipe yet, but I like the list of ingredients and intend to make this recipe.