Huevos rancheros
Waitrose and Partners

Huevos rancheros

This classic dish makes the perfect special occasion breakfast, brunch, or simple supper. Great for sharing using warm flour tortillas to scoop up all those lovely juices.

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VegetarianSource of protein1 of your 5 a day
  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 1 tsp olive oil
  • 2 clove/s garlic, crushed
  • 1 jalapeño chilli, sliced (deseeding optional)
  • 1 tsp ground cumin
  • 400g can chopped tomatoes
  • 4 British Blacktail Medium Free Range Eggs
  • 2 mini coconut and black pepper soft tortillas
  • ½ avocado, sliced
  • 1/4 x 28g pack coriander, roughly chopped

Method

  1. Heat the oil in a large frying pan over a medium heat. Add the garlic, half the sliced jalapeño chilli and cumin and fry for 2 minutes, then mix in the tomatoes and simmer for 8 minutes, stirring occasionally.

  2. Make 4 rough indents in the sauce with a spoon (don’t worry if they don’t hold completely). Crack an egg into each one. Cover with a lid or a sheet of foil, turn the heat to low and simmer gently for 4-5 minutes until the egg whites are just set, but the yolks are still soft.

  3. Meanwhile, heat the tortillas in a dry frying pan over a medium heat for a minute on each side. Top with the eggs and tomato sauce, the sliced avocado, coriander and reserved jalapeño.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,532kJ/ 367kcals

Fat

21g

Saturated Fat

5.5g

Carbohydrates

22g

Sugars

8.5g

Fibre

3.8g

Protein

19g

Salt

0.7g

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