Huevos Rancheros aka Mexican Breakfast

Ok, let's start off by pointing out that this dish is very much a weekend only kind of thing. It's not a healthy dish but damn it is filling & very tasty. I'd recommend this for a Sunday brunch that you can cook up for a few friends. I've been told it's also a great hangover cure but I've yet to test that part out. 

So just what is a Mexican Breakfast? 

Well simply put it's poached eggs cooked in a homemade spicy tomato sauce. Warm corn tortillas, rice, refried beans & grated cheddar cheese are all served on the side. (Tabasco or other hot sauce of your choice should be avalible to spice it up if desired)

The amount of different foods on the table at one time here is almost the same as serving a taco dinner, that's why I prefer to have this as a brunch dish. 

The follow is based on 3 servings. 

What you'll need:

olive oil

1 onion, peeled and finely sliced

2 cloves of garlic, peeled and finely sliced

2 red peppers, deseeded and finely sliced

2 fresh red or orange chillies, deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes, sliced

6 large eggs

6 tortillas

150 g Cheddar cheese, to serve

What to do:

Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add a few spoons of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

(Now would be a good time to start the coffee percolator) 

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC for a few minutes, microwave them for a few seconds. 

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, take a little rice & beans, spoon an egg and some of the wonderful tomato stew on top, add a few drops of hot sauce, wrap it up, and eat it right away.  

Very filling & extremely satisfying. 

(The pictures show a portion made for 2 people)

Huevos Rancheros is served

Adios Amigos!