Huevos Rancheros
Huevos Rancheros translates as Rancher’s Eggs. Originating from Mexico there are many versions of this dish. This is ours which we usually enjoy as a brunch.
Huevos Rancheros
Servings: 2
Calories: 299kcal
Equipment
- Sauté Pan with a good lid
Ingredients
- 1 large Red Onion chopped
- 3 cloves Garlic finely chopped
- 2 Chillies deseeded and finely chopped
- 1 red Pepper deseeded and chopped into ½cm cubes
- 1 green Pepper deseeded and chopped into ½cm cubes
- 1 can Cherry Tomatoes whizzed up in a blender to break them down but not make a passata
- 4 Eggs
- 2 tbsp Olive Oil
Instructions
- Heat the pan and then add the oil. When the oil is hot add the onions and fry very gently. You are not looking for colour, just softening them through
- After about 5 minutes when the onions are beginning to soften, add the garlic and chilli and continue frying for another 5 minutes
- Add the chopped peppers and cook for 5 minutes more until the peppers are beginning to soften too. Then add the tomatoes and cook gently for about 20 minutes. The sauce will thicken. If it thickens too much add a drop of water.
- Make 4 wells in the sauce mixture and drop an egg into each. Put the lid on and cook for 4 minutes. The egg whites should be just cooked and the yokes still runny.
- Traditionally this is served with tortillas but we find crusty bread a very acceptable alternative!
Nutrition
Calories: 299kcal | Carbohydrates: 12g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 133mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 913IU | Vitamin C: 70mg | Calcium: 81mg | Iron: 2mg