Recipe: Huevas Rancheros


A couple of years ago I went to Las Vegas for a sci-fi convention. I had a great time and amongst the highlights were the best margaritas I’d ever had and the best guacamole I’d ever had. It was also the scene of one of the most disappointing breakfasts I’d ever had. Do not have the huevas rancheros at Las Vegas airport. The eggs were OK, but the sauce was underflavoured and watery.

Which is a shame because huevas rancheros is one of the great egg dishes of the world. The eggs should ooze their runny yolks into a lovely, tomato sauce with a real kick of chilli. It makes a fabulous weekend breakfast/brunch dish. It is also a great hangover cure (or so I’ve been told).

Huevas Rancheros

1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 red pepper, chopped
1/3 red chilli, finely chopped
1 small tin chopped tomatoes
pinch oregano
1/2 tsp balsamic vinegar
2 eggs
1 tbsp coriander, chopped

Soften the onion, garlic, pepper and chilli in a little oil in a small frying pan for about five minutes.
Add the tomatoes, oregano and balsamic vinegar and simmer for another five minutes until the sauce is reduced. You don’t want it dry, but it shouldn’t be watery.
Season with salt and pepper.
Make two dents in the mixture and crack an egg into each of them.
Put a saucepan lid over the eggs so that they will cook in the steam.
When the eggs are cooked so the yolks are still runny, sprinkle over with the coriander and serve.
Traditionally they should be served on a warmed flour or corn tortilla, but they taste just as good on a couple of slices of toast.

Serves 1


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