HUEVOS RANCHEROS INGREDIENTS RECIPES

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HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES



Huevos rancheros recipe | Jamie Oliver egg recipes image

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!

Total Time 40 minutes

Yield 6

Number Of Ingredients 12

1 onion
2 cloves of garlic
2 red peppers
2 fresh red or orange chillies
olive oil
1 large dried chilli
3 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
2 large ripe tomatoes
6 large free-range eggs
6 tortillas
Cheddar cheese to serve

Steps:

    1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
    2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
    3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
    4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
    5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
    6. Slice the fresh tomatoes and lay them over the top of the mixture.
    7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
    8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
    9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
    10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Nutrition Facts : Calories 218 calories, FatContent 11.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 10.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre

HUEVOS RANCHEROS RECIPE | BBC GOOD FOOD



Huevos rancheros recipe | BBC Good Food image

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Provided by Niamh Hempenstall

Categories     Breakfast, Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

2 tbsp olive oil
1 small onion , diced
2 garlic cloves , crushed
400g can red kidney beans , drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas , warmed
1 large tomato , diced
handful pickled jalapeño peppers , roughly chopped
30g cheddar , grated
1 avocado , peeled, de-stoned and diced
1 lime , half juiced, half cut into wedges, to serve
chopped coriander , to serve

Steps:

  • Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
  • Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
  • Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
  • To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Nutrition Facts : Calories 540 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 10 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.5 milligram of sodium

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