Everyday Huevos Rancheros Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, peeled, finely chopped | |
| Pepper red | 1 To taste, finely chopped | |
| Garlic | 2 Clove (5gm), peeled, finely chopped | |
| 2-4 green chillies, deseeded and finely chopped | ||
| Ground cumin | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Coriander | 2 Tablespoon, chopped | |
| 700 g / 1/2 lb ripe plum tomatoes, peeled, deseeded and roughly chopped | ||
| Sugar | 1/4 Teaspoon | |
| Eggs | 8 Small | |
| Flour tortillas | 8 | |
| Ground black pepper | 1 To taste | |
| Sprigs of fresh coriander, to garnish | ||
| Salt | To Taste | |
Directions
1. Heat the oil in a large heavy-based saucepan. Add the onion and pepper and cook over a medium heat for 10 minutes.
2. Add the garlic, chillies, ground cumin, chilli powder and chopped coriander and cook for a further minute.
3. Add the tomatoes and sugar. Stir well, cover and cook gently for 20 minutes. Uncover and cook for a further 20 minutes.
4. Lightly poach the eggs in a large frying pan, filled with gently simmering water. Drain well and keep warm.
5. Place the tortillas briefly under a preheated hot grill. Turning once, then remove from the grill when crisp.
6. Add the freshly chopped coriander to the tomato sauce and season to taste with salt and pepper.
7. To serve, arrange two tortillas on each serving plate, top with two eggs and spoon the sauce over. Garnish with sprigs of fresh coriander and serve immediately with warmed refried beans, if liked.
2. Add the garlic, chillies, ground cumin, chilli powder and chopped coriander and cook for a further minute.
3. Add the tomatoes and sugar. Stir well, cover and cook gently for 20 minutes. Uncover and cook for a further 20 minutes.
4. Lightly poach the eggs in a large frying pan, filled with gently simmering water. Drain well and keep warm.
5. Place the tortillas briefly under a preheated hot grill. Turning once, then remove from the grill when crisp.
6. Add the freshly chopped coriander to the tomato sauce and season to taste with salt and pepper.
7. To serve, arrange two tortillas on each serving plate, top with two eggs and spoon the sauce over. Garnish with sprigs of fresh coriander and serve immediately with warmed refried beans, if liked.
Chef
