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Huevos Rancheros

Huevos Rancheros: Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish from BBC Good Food. 
search Main meals
Cook Time 30 minutes

Ingredients

For the salsa

  • 3 kale leaves finely chopped
  • 1 onion finely chopped
  • 1 green pepper finely chopped
  • 1 red pepper finely chopped
  • 1 small bird’s eye chilli finely chopped
  • 1 courgette finely chopped
  • 1 garlic clove finely chopped
  • 150 ml/5fl oz tomato passata
  • 1 tbsp olive oil
  • knob of butter
  • 8 free-range eggs
  • salt and freshly ground black pepper

To serve

  • handful fresh coriander leaves
  • 2 soft flour or corn tortillas warmed in the oven
  • hot chilli sauce

Instructions

  • To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
  • Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this space.
  • Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
  • To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.