Huevos rancheros

Huevos rancheros

Mexican eggs

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

Hang on to those ramekins! These are not really traditional huevos rancheros eggs, because, well, you don’t need oily tortilla or sour cream or black beans to ruin your morning. This is my version, which is lighter and less stodgy. It’s best to use wide ramekins for this dish or the egg white will spill over onto the tomato mixture.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1/2 white onion, finely chopped
1 garlic clove, finely chopped
1 green capsicum, finely chopped
1 x 400 g can chopped tomatoes
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and freshly ground pepper
4 eggs
1/4 cup grated parmesan cheese
1-2 spring onions, finely chopped

Method

  1. Preheat the oven to 200ºC.
  2. Heat the olive oil in a non-stick frying pan over a medium heat and sauté the onion, garlic and capsicum for 1 minute. Add the tomatoes, chilli, cumin and oregano and season with salt and pepper.
  3. Divide the tomato sauce between 4 x 250 ml ramekins, so they are about three-quarters full. Make a deep indentation in the sauce and carefully crack an egg into each. Sprinkle with cheese and spring onion and bake for about 10 minutes, or until the eggs are set. Serve straight away.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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