Huevos Rancheros
... a delicious Mexican style breakfast or brunch
Huevos rancheros means 'eggs ranch-style' and is a traditional breakfast served mid-morning on rural Mexican farms. This is my interpretation of this spicy tomato and egg dish topped with guacamole, sour cream, spring onion and olive oil baked bread. The traditional versions would often have it piled into a tortilla, which I haven't used here, but you could do this or sprinkle with tortilla crisps. I added a splash of red wine in too (at the same time as the tomatoes) when I made this once and it was really good but I wasn't sure if it's a sensible ingredient to put in a breakfast recipe!
I usually make this recipe just for myself and there is always an extra portion of the tomato sauce to use later. It can serve two small portions, but if you are both hungry I would suggest to use a bigger pan, double the recipe, use 4 eggs and then there may be some leftover sauce but it keeps well in the fridge for 3 days.
I hope you love it!
Alice x
Ingredients
VEG, Serves 1-2
- 1-2 cloves of garlic, finely chopped
- 1 chilli, finely chopped
- 2 spring onions, sliced, save a few slices for topping
- 1 tsp capers, roughly chopped (optional)
- handful of chopped coriander, chives or parsley, and some to sprinkle on top at the end (I use coriander but it works well with all these options or use a mix)
- 1 tsp smoked paprika flakes (or smoked paprika powder)
- tin of chopped tomatoes
- 2 large handfuls of spinach
- 1 egg (or 2 if you fancy)
- handful of cheddar cheese or parmesan, grated
- dollops of guacamole or slices of avocado
- dollops of sour cream (or coconut/plain yoghurt)
- slice(s) of sourdough or seedy bread
Method
Heat a little oil in a small heavy bottom pan (that has a lid, but don't use it yet) on medium heat then sauté the garlic, chilli, spring onions, capers (if using), chopped herbs and paprika then continue to cook for 2 minutes. Add the tin of chopped tomatoes and simmer for 5 minutes, adding salt, pepper and more paprika or chilli if needed. Once the sauce has thickened slightly stir through the spinach and cook for a few minutes until wilted, popping the lid on can help.
Make a well for each egg in the sauce mix and crack them into it. Sprinkle this all over with grated cheese (maybe keep a little cheese aside to top with at the end) and cover partially with a lid. While this cooks drizzle some olive oil on the bread and pop it under the grill or just chuck it in the Aga in my case... alternatively just pop it in the toaster. The eggs will take around 5 minutes but keep an eye on them, you want set whites but a runny yolk.
When the eggs are cooked and the cheese melted, dollop on the guacamole and sour cream and sprinkle with cheese, spring onion, coriander or chilli flakes and dunk the toast in the runny egg middle, yum! x