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Mexican Eggs (Huevos Rancheros)

An ideal dish for a late brunch or light lunch, make the tomato salsa as spicy or as mild as you like. Ready in less than 30 minutes!

 

Serves 4

Ingredients

Salsa

  • 3 kale leaves, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 small bird’s eye chilli, finely chopped
  • 1 courgette, finely chopped
  • 1 garlic clove, finely chopped
  • 150ml tomato passata
  • 1 tbsp extra virgin olive oil
  • small knob of butter
  • 8 free-range eggs
  • freshly ground black pepper

To serve

  • large handful fresh coriander leaves
  • 2 wholegrain tortillas, warmed in the oven

Method

  1. In a bowl, combine the kale, onion, red and green peppers, chilli, courgette, garlic, passata and freshly ground black pepper. Mix well to combine.
  2. Heat the oil in a lidded frying pan over a medium heat and add approximately ¼ of the salsa. Once warmed through, make a hole in the middle of the salsa. Place the knob of butter in the hole, and break 2 eggs into this space.
  3. Pop the lid onto your pan and cook for 3-4 minutes. This dish is cooked when the eggs are cooked into the salsa and the egg whites are firm. Slide the salsa and eggs onto a plate and keep warm in a preheated oven and repeat the process 3 more times.
  4. Once completed, sprinkle each meal with the torn coriander leaves and warmed through tortillas.
 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


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