Super weekday suppers: Huevos rancheros

This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts.

SERVES 2

2 tbsp olive oil

1 onion, halved and thinly sliced

1 red pepper, cored, deseeded and thinly sliced

4 garlic cloves, crushed

2 tsp chilli flakes

2 x 400g cans cherry tomatoes

1 tbsp tomato purée

4 medium free-range eggs

80g feta cheese

1 tbsp freshly chopped flat-leaf parsley

sea salt and freshly ground black pepper

4 slices of toasted sourdough bread, to serve

  • Place a large frying pan over a medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so.
  • Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes.
  • Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce.
  • Sprinkle over the feta and place a lid on top. Cook for 4-5 minutes, or for a longer or shorter time depending on how you like your eggs to be cooked.
  • Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish.
  • Serve with sourdough toasts for dipping and scooping.

 

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