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Huevos Rancheros
(Mexican ranch style eggs... my version of them at least)
Ingredients:
I haven't put quantities as "half an onion" isn't accurate and I don't measure anything for this particular recipe. Just put as much or as little as you like in.
2 eggs
Chorizo
Onion
Red pepper
Garlic
fresh Coriander
Ground Cumin
fresh Lime juice
Chillies (Jalapeños are good)
Chipotle Adobo
tinned Tomatoes
Olive oil
1. Heat Olive oil in a frying pan until just warm and add the Chorizo to let the fat render out a little.
2. Add diced onion to the pan and cook until they have become translucent.
3. Add the garlic, which I like to finely slice (Goodfellas style), and the red peppers. I highly recommend blackening their skin under the grill as it lends a really nice smoky note. Now is also when I add the fresh chillies.
3. When the peppers have softened, add the Chipotle Adobo, ground Cumin and the tinned tomatoes... just enough to make a sauce. Let it cook to your liking. I like to add a small pinch of Cinnamon but it's down to personal taste.
4. Stir in some chopped fresh Coriander, a squeeze of lime and season to taste.
5. Make two small wells and crack the eggs into them. Cover and cook for about five minutes.
Serve with Tortillas, the corn ones go really well.
A word of advice. The eggs will still be translucent on top when the yolk is cooked and beginning to harder. So I spoon some of the sauce over the eggs for the last minute to get the eggs to cook through but keep the yolk runny.
(Mexican ranch style eggs... my version of them at least)
Ingredients:
I haven't put quantities as "half an onion" isn't accurate and I don't measure anything for this particular recipe. Just put as much or as little as you like in.
2 eggs
Chorizo
Onion
Red pepper
Garlic
fresh Coriander
Ground Cumin
fresh Lime juice
Chillies (Jalapeños are good)
Chipotle Adobo
tinned Tomatoes
Olive oil
1. Heat Olive oil in a frying pan until just warm and add the Chorizo to let the fat render out a little.
2. Add diced onion to the pan and cook until they have become translucent.
3. Add the garlic, which I like to finely slice (Goodfellas style), and the red peppers. I highly recommend blackening their skin under the grill as it lends a really nice smoky note. Now is also when I add the fresh chillies.
3. When the peppers have softened, add the Chipotle Adobo, ground Cumin and the tinned tomatoes... just enough to make a sauce. Let it cook to your liking. I like to add a small pinch of Cinnamon but it's down to personal taste.
4. Stir in some chopped fresh Coriander, a squeeze of lime and season to taste.
5. Make two small wells and crack the eggs into them. Cover and cook for about five minutes.
Serve with Tortillas, the corn ones go really well.
A word of advice. The eggs will still be translucent on top when the yolk is cooked and beginning to harder. So I spoon some of the sauce over the eggs for the last minute to get the eggs to cook through but keep the yolk runny.
