Huevos Rancheros (serves 3)
This is my family’s personal take on the classic Mexican dish. For me I always like to experiment with my food, so I encourage you to put your own twist on this dish and make it your own. (It may not always turn out brilliantly, but it certainly adds another anecdote to your repertoire, which makes for future party entertainment 🙂 ).
- 1 tin of chopped tomatoes
- Tomato puree
- 6 eggs
- A bunch of coriander
- 2 avocados
- 1 brown onion (diced)
- 3 cloves of garlic
- 3 plain tortillas
- Cheddar cheese
- Cayenne pepper
- Pre-heat your oven to around 180 degrees in preparation for the tortillas.
- Grate the cheese (as much or as little as you like), chop the avocados and coriander and place to one side.
- Sweat the onion and the garlic together in a frying pan on a medium heat for about 10 minutes or until soft, using a splash of oil and salt & pepper according to your taste.
- Add around 1 tsp of cayenne pepper (or more if you prefer more of a kick).
- Then add the chopped tomatoes along with 1-2 tbsp of tomato puree and stir in the mixture. This is entirely optional, but I like to add a slash of balsamic vinegar and a sprinkle of sugar to sweeten up the sauce.
- Continue to cook the tomato sauce on a medium heat until the sauce is piping hot, then lower the heat right down and allow the sauce to simmer.
- Heat the tortillas in the oven for about 10 minutes.
- In another pan, together with some oil, fry the eggs on a high heat adding salt and pepper to taste. If you like things spicy then why not add a little bit more cayenne pepper.
- Remove the tortillas from the oven, and dollop a generous amount of tomato sauce on each one. Then layer on the grated cheese on top, then followed by the eggs (2 per person is normally a good amount).
- Finally garnish each tortilla with a sprinkling of coriander and avocado, and voila!
We checked the prices of all our ingredients at a popular supermarket and they cost:
|Chopped tomatoes||34p for 400g tin|
|Tomato puree||40p for 200g|
|Eggs||£1 for a box of 6 free range eggs|
|Coriander||£1.25 for 100g bunch|
|Avocados||£1.75 for a pack of 4|
|Brown onion||16p each|
|Garlic||30p per bulb|
|Tortillas||£1 for 8 tortillas|
|Cheddar cheese||£1.80 for 180g|
|Cayenne pepper||95p for 45g|
|Total||£8.95 (between 3 people)|
We’ve assumed that by now you love cooking so much that you already have oil and salt and pepper and what not.
Top Tip: To speed up the ripening process of the avocados wrap them in some newspaper and place them by the radiator for about an hour.
To add a bit of dynamic variation to the tomato sauce you could add some kidney beans and spring onions.