Name: Huevos rancheros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 1 fresh chillies; 1 red onion finely chopped; 1 tomatoes peeled, chopped; 1/2 tsp dried chilli flakes smoked or plain; 2 jalapeños pickled, chopped; 1/2 tsp cumin; salt; 4 eggs free-range, large; 4 tortillas flour; 2 spring onions sliced; fresh coriander optional; 1 tomatoes

Recipe Disclaimer

Tap for method

Ingredients (12)

For the salsa:

1	fresh chillies
1	red onion — finely chopped
1	tomatoes — peeled, chopped
1/2 tsp	dried chilli flakes — smoked or plain
2	jalapeños — pickled, chopped
1/2 tsp	cumin
	salt

You will also need:

4	eggs — free-range, large
4	tortillas — flour
2	spring onions — sliced
	fresh coriander — optional
1	tomatoes

Tap for ingredients

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.

An extract from Sam Linsell’s cookbook Drizzle and Dip.