Friday 20 June 2014

Huevos Rancheros - Recipe


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


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.