Huevos Rancheros - Recipe



Ingredients

  
4 corn tortillas or other flat breads
  
4 large free range eggs
Oil for frying



For the Tomato Sauce
tbsp olive oil
1 large onion, finely chopped
  
1-2 red chilies finely chopped
2 cloves garlic, finely chopped
2 x 400g tins plum tomatoes
1 tsp brown sugar
salt and black pepper

Chopped coriander to garnish


Method

 .
Heat the oil in a wide saucepan and soften the onion and the chilli over a low heat for about 10 minutes or until soft. Add the garlic and continue to cook for 4 minutes more.  
 .
Add the tomatoes, breaking them up a bit when stirring them in, then add the sugar.  Leave to cook for 15-20 minutes until the tomatoes have cooked down and the sauce has thickened.  You can add a bit of water if it gets too thick. Season with salt and freshly ground black pepper.
 .
Dry fry the tortillas in a frying pan, or you could brush them with oil and bake them in the oven until crispy.  Fry the eggs in the frying pan.
 .
To assemble the breakfast, top each tortilla with a couple of spoonfuls of the tomato sauce and then a fried egg (or any other toppings you would like). Garnish with coriander.

Serves 4 

This recipe was created by Lisa Faulkner, made using Eggs for Soldiers – a Help for Heroes endorsed product that donates 15p from every pack sold to the charity. For more information on Lisa’s exclusive Eggs For Soldiers recipes visit www.facebook/eggsforsoldiers




I have not received any incentive for sharing this recipe.

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