Huevos rancheros

Huevos rancheros

Ranch-style eggs

By
From
Encyclopedia of Food and Cookery
Serves
2

A Latin-American dish which makes a splendid weekend breakfast or brunch. There are several versions; the eggs can be poached or fried separately or cooked in the sauce.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 small onion, chopped
1 garlic clove, crushed
1 small green pepper, cored, seeded and chopped
2 ripe tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper
dash tabasco sauce
1 tablespoon fresh coriander, chopped
or 1/4 teaspoon ground cumin
4 eggs
4 Tortilla
coriander sprigs, to garnish

Method

  1. Heat half the oil in a frying pan and cook onion, garlic and green pepper gently until soft. Add tomatoes and simmer until thick. Season with salt, pepper, Tabasco and coriander or cumin.
  2. Make 4 depressions in the sauce and break an egg into each. Cover pan and cook for 3–4 minutes or until eggs are set.
  3. Meanwhile, heat remaining oil and fry tortillas 30 seconds on each side or until crispy. Place tortillas on 2 heated plates. Use an egg slice to lift 2 eggs and surrounding sauce onto each tortilla and strew coriander sprigs over eggs. Serve at once.
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