Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… we’re giving you a taste of Mexico with a delicious but simple recipe for huevos rancheros.
Ingredients:
- Olive oil
- 1/2 medium onion, chopped
- 2 large fresh vine-ripened tomatoes, when in season (Tinned tomatoes will also work)
- 3 diced chillies (choose depending on how spicy you like your food)
- Chili powder, and ground cumin to taste (optional)
- 4 corn tortillas
- Butter
- 4 fresh eggs
- 2 Tbsp fresh corriander, chopped (optional)
Method:
- Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in.
- Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Fresh tomatoes will take longer to cook.
- Add chopped chilies, chili powder and ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes.
- Prepare the tortillas. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.
- Fry the eggs. Using the same pan as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
- To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with coriander if desired. Serve either one or two eggs/tortillas per plate, depending on appetite.
Recipe adapted from Simply Recipes 
