Huevos Rancheros is a Mexican breakfast dish, but as I’m not really one for cooked breakfasts we had it for lunch. It’s quick, tasty, cheap, full of vitamin C and low-GI!
This is a relatively new recipe to me, I saw a version on TV and there are hundreds of variations, so this is mine:
(4 portions for light meal/side dish or 2 ‘adult portions’ for main meal)
- Large tin of chopped tomatoes
- Red (bell) Pepper, diced
- 1/2 Red onion, chopped
- 1 clove of garlic, finely chopped/crushed
- 4 Eggs
- Oil for cooking
- Chilli … This is up to you: I used 1 tsp of Mild Chilli powder and a diced Jalapeno, alternatively, you could use a whole fresh or dried chilli and dice that. If you don’t do hot food it’s best to start with 1/2 tsp of powder and taste then add as necessary.
- In a pan or frying pan (that has a lid) lightly fry off the bell pepper and onion until colour changes.
- Add the chopped tomatoes and simmer for 3-4 minutes (keep stirring or the onion will stick!)
- Stir in the chilli and add the eggs one at a time, equally spaced around the pan (we are technically going to poach the eggs in the tomato chilli). Add lid and simmer for around 3 minutes until the eggs are set.
- Serve on it’s own, with tortillas and grated cheese, or green salad and sweet potato mash for a hearty meal.
There are hundreds, so be creative. Some add sweetcorn or black beans when they add the chilli, others fry the eggs separately and place on top when serving or you can use it as part of your Full English Breakfast with sausages and hash browns.
It’s all good, have fun experimenting! x