Huevos rancheros

Try out our huevos rancheros recipe for a Mexican inspired breakfast.

Mexican food always hits the spot in our books, and this huevos rancheros is our take on a classic recipe. It’s quick and easy and makes a great (and much fresher) alternative to a fry-up. Equally good for a hangover too…

Ingredients (serves 2)

2 tsp olive oil,

plus extra for brushing

1 small onion, finely chopped

1 garlic clove, finely chopped

1⁄2 jalapeño, sliced or pinch of dried chilli flakes

1 red pepper, thinly sliced

400g tinned chopped tomatoes

1 tbsp tomato purée

1⁄2 tsp coconut sugar

2 wholemeal tortillas

2 eggs

Coriander, chopped

Sea salt and freshly ground black pepper

To serve:

1 avocado, destoned

Diced cherry tomatoes

Grated cheddar cheese

Lime wedges

Method

Preheat the oven to 140°C/gas mark 1.

Heat the oil in a small cast-iron pan, add the onion and a pinch of salt. Cook over medium-low heat for 10 minutes, until softened but not browned. Add the garlic, jalapeño and red pepper and cook for another 5 minutes, just to soften the pepper a little.

Add the tomatoes and tomato purée to the pan and stir together well. Add 50ml water and the sugar, bring to the boil and reduce the heat to very low. Let the tomatoes bubble away gently for 15 to 20 minutes, until reduced slightly and thickened. Season to taste with salt and pepper.

Meanwhile, cut the tortillas into triangles or shards and brush with a little oil, and sprinkle with sea salt. Arrange on a baking tray, in a single layer, and bake for three to six minutes, or until brown and crisp. Turn them over once if needed.

Once the sauce has thickened, use a wooden spoon to make two indentations in the sauce. Break the eggs into the holes. Simmer the eggs gently in the sauce, covered, for eight to 10 minutes, or until the whites are opaque and the yolks still runny. Sprinkle with coriander.

Serve in the pan with the tortilla chips, avocado, tomatoes, cheese and lime wedges on the side.

Recipe courtesy of Leaner Fitter Stronger by Lloyd Bridger, Max Bridger, James Exton and Tom Exton (Vermillion, £16.99)