Huevos Rancheros

Now I can see why they say this breakfast cures hangovers. It’s spicy, saucy, dippy eggy and comfortingly scooped up with torn pieces of carb-rich tortilla.

Hailing from Mexico, Huevos Rancheros, “Ranchers Eggs”, are traditionally fried eggs served on lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole sometimes accompany this breakfast. The Latin American dish spread beyond Mexico and now is popular in parts of the US.

ingredients:
1 tbsp olive oil
1 small onion, chopped
1 small red pepper, chopped
1-2 cloves of garlic (crushed)
1 tsp dried oregano
1 tsp chilli powder or fresh chopped chilli (adjust to suit you)
1 tin chopped tomatoes
4 eggs
2 large tortillas (griddled)
fresh coriander
fresh lime
salt & pepper to taste

method:
1. heat the oil and add onion, garlic, oregano, chilli powder and cook for 5 mins or until soft
2. add the tomatoes and cook, quite high, for 10-15 mins (let the sauce bubble – the longer you cook it the richer the sauce)
3. make little wells in the sauce and crack the eggs into each well
4. put a lid on the pan and, still on a moderate heat, cook for 3-5 minutes (depending on how you like your eggs cooked)
5. meanwhile griddle (in a hot dry pan if you don’t have a griddle) your tortillas on both sides until they start to go gently golden
6. when the eggs are ready, remove the lid, scatter fresh coriander over the top and a squeeze of fresh lime and dig in

Serves 2| Time: 15/20 mins

recipe from: adapted from internet research