My Little ROCK – Reliable Organised Cooking Kitchen

– Huevos Rancheros (Mexican Eggs) –

These Huevos Rancheros (Mexican Eggs) are based on Jane Kennedy’s recipe in her cookbook suitably called Fabulous food, minus the boombah. It’s a great recipe that can be thrown together on a Sunday morning served with some crusty fresh bread to dip into the runny egg yolk and mop up the tasty spicy tomato sauce. Jane comments in her book that they’re not the traditional Huevos Rancheros, rather a low fat alternative version. But that’s to be expected when you buy a cookbook with the title of Fabulous food, minus the boombah.

Serves:

4 people

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Time to Table:

30 minutes

Number of Ingredients:

12

Equipment:

• Large fry pan
• 4 x 250ml ramekins

Ingredients:

1 tablespoon olive oil

1/2 brown onion finely chopped

1 teaspoon minced garlic

1 red capsicum finely chopped

1 x 400g can chopped tomatoes

1/2 teaspoon chilli powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

4 eggs

1/4 cup grated parmesan cheese

1 – 2 spring onions finely chopped

Salt and pepper to taste

Preparation:

• Pre heat the oven to 200C.
• Grab out all your ingredients, chop up your capsicum, brown onion and spring onion and grate your parmesan cheese.

Method:

1. Grab out your frypan, put it onto a medium heat and drizzle in the olive oil.

2. Add in your capsicum, onions and garlic.

3. Sauté the ingredients for about a minute.

4. Add the tin tomatoes, chilli, cumin and oregano and mix well.

5. Let the mixture bubble away for a couple of minutes so that the flavours infuse.

6. Add some salt and pepper to taste.

7. Next grab out your ramekins. Depending on there shape you may wish to put them on an oven tray to cook so that its easier to get them in and out of the oven.

8. Divide the tomato sauce between the ramekins. Make sure its evenly distributed to prevent people whinging that they got the smaller serve.

9. Make an hole / indentation in the mixture.

10. Carefully crack an egg into each of the hole. Yes I broke one but in my defence I was hungry and couldn’t wait to get them in the oven!

11. Sprinkle over the spring onions.

12. And last but not least sprinkle over your parmesan cheese.

13. Bake in the oven for 10 – 15 minutes.  Before you remove them from the oven and turn it off check to see if the eggs are cooked as desired (See hints and tips below).

Hints and Tips:

• This dish is best served straight out of the oven.
• Your baking time will vary depending on the size and shape of the ramekins.
• Before you switch your oven off and pull these babies out test the egg white with a knife to see how runny it is. Some people cant and wont eat runny/ soft egg whites so adjust the cooking time to suit your needs.

Categories: Any Season, Baking, Breakfast, Oven - Breakfast, Time to Table: 30 minutes, Tomato

Tags: Brown Onion, chilli powder, cumin, eggs, garlic, grated parmesan cheese, Huevos Rancheros, Mexican Eggs, olive oil, oregano, red capsicum, spring onions, tin tomatoes