Wednesday, 4 March 2015

Huevos Rancheros


This is a wonderful hangover cure. Or just an insanely great breakfast.

I've skipped a couple of corners on this one which means the deliciousness levels are at peak height but it takes only 15 minutes to make and you can have pretty much no cooking experience at all and still succeed. Whereas some chefs take the time to make their own salsa, I have simply used someone elses, ready made pot. Time saver. Can't go wrong. 

These ranch eggs are for those of you who want to be fuelled, deliciously and quickly. Enough said. 

Huevos Rancheros

Quantities: serves 2-3

Kitchen Stuff: large frying pan (larger than you think you need - egg space)

Timing: 15 minutes

Ingredients:

300g hot salsa
5 - 6 eggs
1 can borlotti beans, drained and rinsed
60g cheddar
1 bunch coriander, leaves picked
10 cherry tomatoes, quartered
2 garlic cloves, chopped finely
1 small red onion, chopped finely
rapeseed oil or olive oil
1 tortilla wrap per person


Method:

Preheat your grill to high heat.

1. FRY: Heat about 1 tbsp oil in a large frying pan on medium to high heat and add the onion, stirring often. After a minute or two when the onion is starting to soften and brown, add the garlic. Continue stirring for another minute and then add the cherry tomato quarters. Cook for a further minute or so. 

2. SALSA: Add the salsa to the frying pan, stir and add the rinsed beans. Season with salt and pepper, stir again. Let the salsa / bean mixture bubble for a minute or so.

3. EGGS: Using a wooden spoon, make little spaces in the salsa for the eggs so the bottom of the pan is visible. Crack the eggs into the spaces, try and do this as quickly as possible so the eggs all cook evenly. 

4. CHEESE: Sprinkle two thirds of the cheddar over the salsa and eggs. Leave the pan on a medium heat for a couple of minutes whilst the eggs bubble and cook, turning white. When the eggs are half cooked but still wobbly on top, put the pan under the grill (which should be very hot by now). 

Keeping a close eye, grill for ONLY 1 minute or so until the egg whites are just set on top and the cheese has melted into the salsa but the yolks are still wobbly if you gently shake the pan. Be aware the eggs will continue cooking in the hot salsa so if you want your yolk runny (it's best runny), serve immediately. 

5. EAT: Heat the tortilla wraps (in a microwave works well) and have one per person, each ready on a large plate. Spoon the serving of salsa and eggs onto the tortilla and top with a generous serving of coriander leaves and grated cheddar. Devour.