Tasha's Huevos Rancheros

It's been a while since I was last on here, but a request for this recipe got me back in this space! This Mexican inspired brunch item seems to be popular dish amongst the healthy cooks, so I thought I would upload my basic version.




Serves 2


  • olive oil/coconut oil
  • 1 onion 
  • 2-3 cloves of garlic (finely chopped/crushed)
  • 1 red pepper (sliced)
  • 1/2 fresh chilli (finely chopped)
  • 2 bay leaves
  • 1 tsp smoked paprika 
  • pinch of chilli flakes 
  • 2 tins of chopped tomatoes
  • 100ml water 
  • a large handful of spinach (washed)
  • 4 eggs 
  • 1 large avocado 
  • 1 lime (juiced)
  • 2 spring onions finely sliced
  • salt and pepper 

  1. To make the tomato sauce, drizzle a small amount of olive oil/tsp coconut oil in a frying pan and add in the onion, stirring until the onion is soft (approx 5 minutes). 
  2. Add the peppers, bay leaves, chilli, garlic and spices to the pan and cook for another couple of minutes. Season with salt and pepper.
  3. Stir in the tomatoes and water and leave on the hob to simmer until the sauce thickens. 
  4. Now to make the guacamole. Scrape the ripe avocado into a bowl, then using a fork smash it up until it reaches a consistency you are happy with (I like a slightly chunkier guac for this recipe, so keep a few lumps in there). Once you are happy half and squeeze the juice of a lime into the bowl and stir in the sliced spring onions. Season and leave aside. 
  5. Check the tomato sauce and taste to see if it needs any additional seasoning/chilli/paprika. 
  6. Once the sauce is thick, stir in the fresh spinach then make 4 wells into the sauce and crack an egg in each one. Pop a lid on (to ensure the eggs cook all over) and cook for 3-4 minutes until the whites are set. 
  7. Once the eggs are cooked you are ready to serve with a big dollop of guac! 





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