Huevos Rancheros

Name: Huevos Rancheros
Cook time: 25 min
Total time: 25 min
Yield: 2ppl
Ingredients: 4 slices streaky bacon, cut into pieces (we love Hellers); Avocado cooking oil (we love Olivado); 1 onion - finely diced; 2 garlic cloves - minced; 1 pinch cayenne pepper; 1 tsp paprika, smoked; 2 small or 1 large red capsicum, diced; 800g fresh tomatoes, diced; a handful of baby spinach leaves; sea salt and black pepper; 4 eggs (we love Frienz); a handful coriander, fresh leaves; 1 avocado - smashed (we love New Zealand Avocado); 2 Spring onions - thinly sliced; To serve; Tortilla (we love Gianni’s); We used a Le Creuset cast iron signature skillet to cook this dish.

Huevos Rancheros translates as “Rancher’s eggs”. It is a rural Mexican farm’s mid morning breakfast of fried eggs and salsa, traditionally served on corn or flour tortilla. Making huevos rancheros at home is super simple and speedy. It is a great meal to serve at anytime of the day!

Fresh Factory

25 mins

2ppl

Moderate

Ingredients

4 slices streaky bacon, cut into pieces (we love Hellers)
Avocado cooking oil (we love Olivado)
1 onion - finely diced
2 garlic cloves - minced
1 pinch cayenne pepper
1 tsp paprika, smoked
2 small or 1 large red capsicum, diced
800g fresh tomatoes, diced
a handful of baby spinach leaves
sea salt and black pepper
4 eggs (we love Frienz)
a handful coriander, fresh leaves
1 avocado - smashed (we love New Zealand Avocado)
2 Spring onions - thinly sliced
To serve
Tortilla (we love Gianni’s)
We used a Le Creuset cast iron signature skillet to cook this dish.

Method

Method:

In a non stick fry pan fry off the bacon until crispy and golden over a medium hot heat. Set aside.

In a heavy based shallow fry pan, fry the onion in a drizzle of avocado cooking oil over a medium heat for about 5 minutes, stirring occasionally, until softened.

Add the garlic, capsicum and all the spices to the pan and cook for another 2 minutes.

Add the tomatoes and ½ cup water, season with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

Stir through the spinach and bacon and cook for a few minutes.

Make four wells in the tomato sauce mixture with a spoon and crack an egg into each. Place the lid on for about 4 minutes until whites are set but yolks are still runny.

Scatter over the coriander, spring onions, and heaped spoonfuls of smashed avo on top.

Serve with tortillas and devour!

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Breakfast