Sunday, 11 March 2012

How to Make Huevos Rancheros - Eggs Mexican-Style

Eggs cooked in a spicy Mexican style tomato, pepper and bean chilli mixture served in individual bowls.  Up to the point before adding the eggs you can make these earlier the same day - ideal if you have guests coming.
 Huevos Rancheros is a classic Mexican breakfast dish of which there are many different versions - this is my experiment but it worked!
 Crispy crunchy tortillas for dipping and a dollop of soured cream is all that's needed.
 To serve 2 you will need:
4 rashers of slices bacon - sliced
2 red chilli peppers
1 onion - diced
1 red bell pepper - deseeded and diced
1 fat clove garlic - finely chopped
2 teaspoons ground cumin
1 400g tin of red kidney beans - drain the water from them
1 400g tin plumb tomatoes including the juice - be sure to use good quality ones
a small handful fresh coriander - leaves only and chopped
salt and pepper
a pinch of sugar
4 soft flour tortillas
3 spring onions - sliced
a good handful of grated extra matured Cheddar cheese
2 eggs

How to do it:
Preheat your oven to 200C/400F or Gas 4
Pierce each chilli pepper a couple of times with a sharp knife.  Rub over a little olive oil and pop them onto a baking sheet to cook in the oven for about 15 to 20 minutes.
By this time the peppers will be nicely charred.  Remove form the oven and wrap in cling film and leave for 5 or 10 minutes.
Remove the chillies from the cling film and remove the stalk part - the skin will easily peel off the chillies.  Slice each one in half and remove the seeds and discard.  Put the chillies to one side.

Heat a large frying pan over medium heat and add bacon. Cook until it is nice and crisp.  Remove the bacon and set aside.
No need to wash the pan - heat up a small glug of olive oil and add the onion and red pepper.  Cook over a medium heat until the onions are translucent.  This will take about 10 minutes.  Now stir in the garlic, chilli peppers and ground cumin and cook for another couple of minutes.
Add the drained can of kidney beans and the tin of tomatoes including their juice.
Cook until everything is pipping hot. Have a taste and season with salt and pepper, adding a little sugar if you think it needs it.
Cut 2 of the flour tortillas into circles the size of the bottom of your serving bowls.  Cut the other 2 into circles the size of the tops of your serving bowls and brush with a little olive oil.
Grease your two serving dishes with a tiny bit of oil and line them with the smaller tortillas.
Divide the bacon and spring onions between the two dishes and add a little of the cheese.
 Spoon the tomato and bean mix equally into each bowl and sprinkle with the rest of the cheese.
Break an egg into each bowl and top with other flour tortilla circles.
 Bake for about 15 to 20 minutes.  You can remove the now crispy tortilla tops and serve them with the Huevos Rancheros for dipping.

4 comments:

Marie said...

This is one of our favourite ways of having eggs Jan. We just had this a week or so ago. Your's looks fabulous as always! xxoo

bellini said...

Wouldn't this be a tasty treat for lunch today Jan.

Sylvie said...

Such a good alternative to a fry up!

Jelisaveta Đukanović said...

Beautiful! :)

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