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
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
- 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).
- Add the peppers, bay leaves, chilli, garlic and spices to the pan and cook for another couple of minutes. Season with salt and pepper.
- Stir in the tomatoes and water and leave on the hob to simmer until the sauce thickens.
- 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.
- Check the tomato sauce and taste to see if it needs any additional seasoning/chilli/paprika.
- 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.
- Once the eggs are cooked you are ready to serve with a big dollop of guac!
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