Huevos Rancheros – Mexican Eggs
Serves 2
Ingredients
olive oil
1 onion , finely chopped
1 red pepper , finely chopped
1 garlic clove , crushed
1 onion , finely chopped
1 red pepper , finely chopped
1 garlic clove , crushed
1⁄2 tsp dried oregano , or fresh
400g tin chopped tomatoes
2eggs
400g tin chopped tomatoes
2eggs
A roasted field mushroom is ideal to serve on. Or some open lettuce or a small corn tortilla
- Heat 1 tbsp oil in a large frying pan and add the onion, pepper, chilli, garlic and oregano.
- Fry gently for about 5 minutes or until everything is soft then add the tomatoes and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
- Season well and then make 4 hollows in the mixture, break an egg into each and cover the pan.
- Cook for 5 minutes or until the eggs are set. Serve with the pitta bread.
