Tuesday, 12 April 2016

Globecooking recipe : Huevos rancheros (Mexico)

I often see people posting #MeatlessMonday recipes so if you're looking for inspiration for tasty, family friendly veggie recipes, huevos rancheros - or rancher's eggs, which are eggs cooked in spicy tomato sauce - is perfect. We ate ours with crusty cheesy French fougasse, but garlic bread or crusty bread would also be perfect for mopping up the sauce, or you could go authentically Mexican-style and put the eggs in a burrito then spoon over tomato sauce.

This was a great way of using up some slightly squishy tomatoes and red/green peppers that were on their time.

 Huevos rancheros

ingredients :

2 onions
1 clove garlic
a drizzle of chilli oil
1/2 green pepper
1/2 red pepper
tin of chopped tomatoes
1tsp chilli powder
1/2 tsp garlic pepper
1/2 tsp salt
1tbsp tomato concentrate
2 tomatoes
1 egg per person (or 2 if you prefer)

Heat the chilli oil and gently fry the onions and garlic for 2 minutes.

Add the peppers and cook for a further 5-10 minutes until soft but still crunchy.

Add the tinned tomatoes, spices, tomato concentrate, fresh tomatoes and, if necessary, a splash of water. Simmer for 5-10 minutes for the sauce to thicken.

Make little wells in the sauce and crack in the eggs.

Cook for an extra 5 minutes until the eggs are cooked through with firm whites but runny yolks. (You can transfer to an oven for the eggs to cook, if you prefer.)

Carefully scoop out the eggs surrounded by sauce. You could serve this with rice if you want a heartier meal. You can also sprinkle with grated cheese while it's still in the pan if you want melted cheese on top.

Great for using up squishy veg so it's perfect for the #KitchenClearout linky.

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