Huevos rancheros

This traditional Mexican dish of fried eggs smothered in salsa is so quick and easy to make.
 
huevos ranchos

Recipe from: 8 November 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • For the salsa:
  • 1
    Tbs
    olive oil
  • 1
    red onion - finely chopped
  • 1
    can
    chopped peeled tomatoes
  • 1/2
    tsp
    smoked or plain chilli flakes
  • 2
    Tbs
    chopped pickled jalapeños
  • 1/2
    tsp
    cumin
  • Salt
  • You will also need:
  • 4
    large free-range eggs
  • 4
    flour tortillas
  • 2
    c
    spring onions - sliced (optional)
  • fresh coriander leaves (optional)
  • 1
    tomato - chopped (optional)
Servings: Change Serving
 
 

Method

 
Heat the olive oil in a pan or small pot and fry the onion until it starts to soften (about 5 minutes).

Add the tinned tomatoes, chilli, jalapeños, cumin and salt and simmer gently for about 10 minutes.

While it’s simmering, fry the eggs.

Heat the tortillas in the microwave for about 20 seconds or dry-fry them on each side in a large nonstick pan until they are heated through.

To assemble, spread some warm salsa over the surface of a tortilla and top with an egg. Add spring onion, coriander and tomatoes or any other ingredients of your choice.

Notes: Fillings that go well with huevos rancheros include crispy bacon, avocado and grated cheese. The leftover salsa is
great as a dip with corn chips, or served over nachos.

Taken from Sam Linsell's cookbook Drizzle and Dip.

 
 

Read more on: mexican  |  breakfast  |  recipe  |  sauté  |  brunch  |  dairy  |  eggs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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