Many many moons ago, before Daisy was even thought of and my husband even met, my sisters and I took a trip to the Yucatan region of Mexico. I’d love to say we went to brush up on our Spanish, but really we indulged in some sun bathing, sight-seeing, snorkeling and trying out the local cuisine! There we learnt how to make real tortillas, made from corn and not wheat in the traditional way.
Learning to make corn tortillas the traditonal way.
It was on this holiday I discovered Huevos Rancheros. Huevos Rancheros literally means eggs served in a ranch or country style and is served in Mexico for breakfast. Personally I think you can serve it at any time in the day. It’s a great dish for us mummies (or daddies) to make because it’s cheap, quick and easy and also healthy – it is at least two of your portions of vegetable a day. It’s also quite spicy, so remove the chillies if you don’t like hot food. I’m afraid I don’t make it with traditionally homemade tortillas as by the end of a day with Daisy all I want is a quick easy dinner!
Huevos Rancheros Recipe
Serves 2 (generously!)
5 mins preparation, 15 mins cooking.
Ingredients
- Dribble of olive oil
- 1 onion roughly chopped
- 2 cloves garlic crushed
- 1 medium sized red chilli finely chopped
- 400g tin of chopped tomatoes
- 400g tin of red kidney beans in chilli sauce
- 1 beef stock cube
- 1 bay leaf
- 4 eggs
- Cheddar cheese to grate on top (as much as you like!)
- x4 tortilla wraps
Method
- Heat the oven to 180 degrees
- Fry the onion, garlic and chilli in a little oil in a saucepan for a few minutes until the onion softens. Do this on a low heat as you don’t want the garlic to brown.
- Add a tin of tomatoes, red kidney beans (plus the chilli sauce), sprinkle in the beef stock cube and then add the bay leaf.
- Season with salt and pepper.
- Let the mixture come to the boil.
- Pour the mixture into a casserole dish.
- Crack the eggs evenly spaced over the tomato mixture.
- Grate cheese to taste on top of the eggs.
- Bake in the oven for 10-12 minutes, you want the whites of the eggs to be cooked through but the yolks still runny.
- Warm the tortilla’s in the oven or microwave according to the packet instructions.
- Put the warm tortilla on a plate and serve the tomato and egg mixture inside the wrap.
- Have a little extra grated cheese available to sprinkle on at the end for a truly yummy taste! If you cook the egg just right when you cut into the wrap it will ooze, and the combination of the tomato sauce and runny egg is delicious.
