Huevos rancheros

Huevos rancheros

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
200ml Rancheras sauce
1 tablespoon rapeseed oil
4 free-range eggs
sea salt
freshly ground black pepper
100g cheddar cheese, grated
4 Dong’s flatbreads
or 16 Corn tortillas
100g Guacamole
4 teaspoons sour cream
2 tablespoons roughly torn coriander
Breddos hot sauce
or Salted chilli paste, to taste
1 lime, cut into wedges
2 red chillies, finely sliced
4 tablespoons Pico de gallo

Method

  1. Put the rancheros sauce in a pan and heat through over a medium heat until piping hot, about 5 minutes, then set aside.
  2. Heat a frying pan on a medium heat. Add the oil and let it heat up for 3 minutes. Crack the eggs into the frying pan and cook sunny side up, basting the top of the egg with the oil using a spoon, until the whites are set but the yolks are still runny. Add some salt and pepper to the eggs. Pour the rancheros sauce into the frying pan with the eggs and sprinkle over the cheese. Remove from the heat.
  3. Warm up the flatbreads or tortillas and place on 4 plates. Spoon the guacamole and sour cream on top of the eggs and then sprinkle the coriander over everything. Serve with breddos hot sauce, lime wedges and a scattering of chillies, with the pico de gallo alongside. Then dig in!
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