Huevos rancheros

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Here is one of our breakfast recipes: spicy Huevos Rancheros, a Mexican egg dish and a great Sunday brunch pick me up. This is a really simple and delicious wake-you-up breakfast served all over Mexico. Use your favourite hot sauce or salsa or make the sauce below and cook the eggs in the same pan.

Recipe supplied by Demuths vegetarian cookery school

Yields1 Serving
 1 chipotle chilli (dried) 100ml boiling water 2 tbsps olive oil 1 onion (finely chopped) 2 garlic cloves (finely chopped) 1 chopped fresh red chilli 2 bay leaves 1 tin chopped tomatoes some brown sugar some lime juice 1 small corn (per person) 1 egg (per person) chipotle hot sauce spring onions (chopped) some coriander (chopped) fresh chilli (chopped) grated cheddar cheese sour cream
1

Dry fry the dried chilli in a frying pan until it turns darker and puffs up a little and then transfer it to a small bowl and cover with 100ml of boiling water. Leave for about half an hour to rehydrate.

2

Heat the olive oil in a large frying pan and then add the onion and cook until soft and golden. Add the garlic and fresh chilli and stir for a couple of minutes. Add the bay leaves and chopped tomatoes and simmer for about 10 minutes. Chop the dried chipotle chilli and add to the sauce. Season to taste with the sugar and lime juice, and salt and pepper.

3

When you are happy with the sauce, crack one egg per person directly into the sauce and put on a lid (or a large plate) and leave to cook, the time this takes will vary depending on how you like your eggs, 3 to 4 minutes for soft, a bit longer for set yolks.

4

While the eggs cook, warm your tortillas and place one per person on a plate. Serve the sauce with or on the tortilla, topped with the egg and your choice of toppings.

5

Tips:

– Make double the quantity of sauce and reserve half for later use. It will keep for about a week in a sealed container and also freezes well.

– If you can’t find dried chipotle chillies you can use chipotle paste, which is available from most supermarkets.

– If you find it easier you can fry the eggs in a separate frying pan to the sauce.

CategoryCuisine

Ingredients

 1 chipotle chilli (dried) 100ml boiling water 2 tbsps olive oil 1 onion (finely chopped) 2 garlic cloves (finely chopped) 1 chopped fresh red chilli 2 bay leaves 1 tin chopped tomatoes some brown sugar some lime juice 1 small corn (per person) 1 egg (per person) chipotle hot sauce spring onions (chopped) some coriander (chopped) fresh chilli (chopped) grated cheddar cheese sour cream

Directions

1

Dry fry the dried chilli in a frying pan until it turns darker and puffs up a little and then transfer it to a small bowl and cover with 100ml of boiling water. Leave for about half an hour to rehydrate.

2

Heat the olive oil in a large frying pan and then add the onion and cook until soft and golden. Add the garlic and fresh chilli and stir for a couple of minutes. Add the bay leaves and chopped tomatoes and simmer for about 10 minutes. Chop the dried chipotle chilli and add to the sauce. Season to taste with the sugar and lime juice, and salt and pepper.

3

When you are happy with the sauce, crack one egg per person directly into the sauce and put on a lid (or a large plate) and leave to cook, the time this takes will vary depending on how you like your eggs, 3 to 4 minutes for soft, a bit longer for set yolks.

4

While the eggs cook, warm your tortillas and place one per person on a plate. Serve the sauce with or on the tortilla, topped with the egg and your choice of toppings.

5

Tips:

– Make double the quantity of sauce and reserve half for later use. It will keep for about a week in a sealed container and also freezes well.

– If you can’t find dried chipotle chillies you can use chipotle paste, which is available from most supermarkets.

– If you find it easier you can fry the eggs in a separate frying pan to the sauce.

Huevos rancheros