Poached eggs are not something I have ever mastered. I know the general idea, boil…
Huevos rancheros are ranch style eggs, commonly served as a breakfast in Mexico. There are many variations on the recipe, some use tortillas, some use burritos. I keep it simple and serve the eggs in a spicy tomato based sauce. For me it is an ideal dish for a brunch and makes me think of cowboys on a cattle drive, coming up to the chuck wagon with their tin plates held out and getting a hearty portion of this served to them. While they eat it around the fire there is someone playing the harmonica and the cattle lowing in the background.
It is very simple to make, everything is thrown into one pan and cooked, the flavours mingling together. The dish can be spiced up with chilli if you wish, for me the gentle flavour of paprika adds enough bite and flavour to the dish. The eggs are added in wells when the meal is nearly cooked and the soft yolk of the gently fried egg bursts and mingles in with the other flavours bringing the dish to life.
Easily eaten from a bowl with a spoon it saves on washing up and leaves you feeling full until later on in the day.
- 4 medium potatoes
- 1 chorizo sausage
- 2 cloves of garlic
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 400 g tin chopped tomatoes
- 1 tsp paprika
- 1 tablespoon olive oil
- 3 eggs
- Peel and chop the potato into cubes. Place in boiling water and cook for fifteen minutes.
- Put the olive oil in a frying pan.
- Chop the garlic and onion and cook gently in the pan.
- Chop the chorizo sausage into slices and add to pan.
- Chop the pepper and add to pan.
- Add the cooked potatoes and brown.
- Add the tin of tomatoes and the paprika, cook for a couple of minutes.
- Make wells in the pan and add an egg to each well. Cook until the egg is done with a runny yolk.