Prep time: 5 minutes
Cook time: 20-25 Minutes
Feeds 6.
Brunch - it's the best meal of the day. As that guy from "The Simpsons" said "It's not quite breakfast, not quite lunch - but you get a good meal..." I've never been great for eating breakfast - so brunch is a happy medium for me. Huevos Rancheros is also known as Mexican Breakfast & shares some similarities with Shakshuka in that it is a mildly spiced tomato based veggie stew with eggs cooked directly in the sauce. It's made in one pot, so minimal dishwashing & it hits all the bases in terms of protein, fat and veggies.
I love this on a warm summers afternoon or an early winters morning - so really, what I'm saying is that it's a good all rounder! The sauce utilises the sweetness of roasted peppers, so if tomatoes are not your thing (as is the case with my mum Tracey & my youngest brother Keith) - the peppers really nullify much of the acidity of the tomato base to create a nice balanced sauce. Served up with warm tortilla wraps, some lime wedges & nice cubes of avocado, you can't beat it.
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Ingredients
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Method
Serves 6
- 1 400g Tin of Plum Tomatoes (Or Chopped Tomatoes)
- 1 x Onion finely chopped
- 2 x Cloves of Garlic (Crushed)
- 1.5 Tablespoons Sweet Paprika.
- 1 400g Tin Kidney Beans
- 2 Sweet Red Ramiro Peppers (Red Bell peppers will work too)
- 1 Yellow Bell Pepper
- 1 Teaspoon Harissa paste
- 1/2 Teaspoon Red Chilli Flakes
- 1/2 Cup Baby Plum Tomatoes or Cherry Tomatoes
- 6 Large Free Range Eggs
- Pinch of Salt
- 1/2 Tablespoon Crushed Black Pepper
- Small bunch of Parsley, Chopped
- Tortillas & Lime Wedges to serve (Avocado Optional)
- Take the Sweet Peppers (Red) & Yellow Pepper and pierce each several times with a fork - Let them sit on a ring of the hob (if using electric induction hob), or hold over the flame with a tongs if using gas. Do this until the skin of the peppers is blistered & charred all over - turning all the time. Once cool enough to chop, cut these up in to pieces - I like to leave the skin on, but if that's not your thing you can put them in a ziploc bag to steam, which will make peeling them very easy.
- Heat olive oil in a deep pan over medium heat (I use 4.5 on my 1-6 Hob).
- Add the finely chopped onion and cook for 5 minutes while stirring until they start to become soft & translucent.
- Add the crushed garlic and Paprika, cook out for 1-2 minutes.
- Add the tin of tomatoes, no need to drain the excess - this will just add to the sauce. Cook for 3-4 minutes.
- Add the harissa, chilli flakes, diced peppers, cherry tomatoes and rinsed kidney beans to the pan and cook for a further 5 minutes.
- Create 6 wells in the pan, crack an egg in to each one and place a tight fitting lid on to the pan. Cook for 8-10 minutes until the egg whites are fully cooked & the yolks are runny.
- Serve with warm tortilla wraps, fresh parsley & lime wedges.
Life is short so enjoy yourself,
Beckha