MEXICAN BREAKFAST EGGS 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

QUICK MEXICAN BREAKFAST | EGGS RECIPES | JAMIE MAGAZINE ...



Quick Mexican breakfast | Eggs recipes | Jamie magazine ... image

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
½–1 lime
extra virgin olive oil
1 x 400 g tin of black beans
olive oil
8 small flour or corn tortillas
4 large free-range eggs
1 knob of butter

Steps:

    1. Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
    2. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
    3. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
    4. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
    5. Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
    6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

Nutrition Facts : Calories 550 calories, FatContent 22.7 g fat, SaturatedFatContent 7.7 g saturated fat, ProteinContent 23 g protein, CarbohydrateContent 58.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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