This is my recipe for huevos rancheros. I am not sure if it is totally authentic, but it is very tasty and works well as breakfast, brunch or supper.
This is a recipe that can be adapted to be suitable for vegetarians.
If you are vegetarian, leave the chorizos out, and if you are vegan leave the eggs out.
4 fresh eggs
1 – 2 chorizos sliced or diced
2 medium potatoes
1 – 2 onions sliced
1 -2 fresh chillies sliced (any variety depending on how hot you like them)
2 cloves of garlic chopped finely or crushed
2 capsicums, one red, one yellow sliced
2 fresh ripe tomatoes chopped (Roma are good)
1 tin of mixed beans, drained (pinto beans and black beans are traditional but you can use any bean mixture)
1 tin of diced or crushed tomatoes
Thyme – fresh or concentrate
Flat leaf parsley
Salt and pepper
- Wash the outside of the potatoes and dice them (leave the skin on – it is full of goodness and life is too short to peel potatoes). Boil them in salted water for about 10 minutes until they are soft but still holding their shape. This can be done a day in advance and if you like a crispier texture, the potatoes can then be fried or oven baked to add a bit of crunch, however, if you don’t have time the recipe still works with just boiled diced potatoes.
- Choose a pan that is suitable for the hob and the grill (one with a handle that won’t melt) and put a little olive oil in the pan.
- If using chorizos, put them in first to render the fat from them and add flavour to the oil. Fry them for a few minutes.
- Add the garlic, onion, chilli, potatoes, capsicums, approx. 1 teaspoon of smoked paprika and 2 tablespoons of thyme and fry for approx. 5 minutes until the onion and capsicums have softened.
- Add the beans and the tinned and fresh tomatoes and stir well, cook for a further 2 – 3 minutes. Turn the grill on.
- Taste the mixture and add salt and pepper to your taste. Stir in some chopped flat leaf parsley.
- Now make 4 wells in the mixture and break an egg in to each well. Cook for another minute on the hob and then transfer to the grill to finish off the eggs. I like my eggs to be slightly wobbly and dippy, but if you prefer your eggs well done, cook them for longer. Garnish with a little parsley.
- Traditionally this is served on corn tortillas, but I like to serve it with crusty bread to mop up all of the sauce.