Huevos Rancheros - Recipe

Ingredients

  

4 corn tortillas or other flat breads

  

4 large free range eggs

Oil for frying

For the Tomato Sauce

2 tbsp olive oil

1 large onion, finely chopped

  

1-2 red chilies finely chopped

2 cloves garlic, finely chopped

2 x 400g tins plum tomatoes

1 tsp brown sugar

salt and black pepper

Chopped coriander to garnish

Method

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Heat the oil in a wide saucepan and soften the onion and the chilli over a low heat for about 10 minutes or until soft. Add the garlic and continue to cook for 4 minutes more.  

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Add the tomatoes, breaking them up a bit when stirring them in, then add the sugar.  Leave to cook for 15-20 minutes until the tomatoes have cooked down and the sauce has thickened.  You can add a bit of water if it gets too thick. Season with salt and freshly ground black pepper.

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Dry fry the tortillas in a frying pan, or you could brush them with oil and bake them in the oven until crispy.  Fry the eggs in the frying pan.

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To assemble the breakfast, top each tortilla with a couple of spoonfuls of the tomato sauce and then a fried egg (or any other toppings you would like). Garnish with coriander.

Serves 4 

This recipe was created by Lisa Faulkner, made using Eggs for Soldiers – a Help for Heroes endorsed product that donates 15p from every pack sold to the charity. For more information on Lisa’s exclusive Eggs For Soldiers recipes visit www.facebook/eggsforsoldiers

I have not received any incentive for sharing this recipe.