Jamie Oliver’s Huevos Rancheros
Spicy breakfasts are the best kind of breakfast, and huevos rancheros is one of my faves. It’s a Mexican breakfast that I’d been aware of for a while but hadn’t really considered until we got Jamie’s America for Christmas one year. It means ‘ranch eggs’ (which sounds dull), and it’s basically a spicy, chunky tomato sauce into which you poach the eggs until the whites are just cooked and the yolks are still runny. You eat it sprinkled with a bit of cheddar and folded in a wrap. Which is not dull at all. 
Jamie Oliver’s Huevos Rancheros (serves 6, we halve it for the two of us)
Olive oil
1 onion, finely sliced
2 cloves garlic, finely sliced
2 red peppers, finely sliced
2 fresh chillies, finely sliced (and deseeded too, if you like)
1 large dried chilli
2 fresh bay leaves (although dried might be fine if it’s all you’ve got)
salt & pepper
2 tin chopped tomatoes
2 large tomatoes, sliced
6 eggs
6 tortilla wraps (I prefer wholewheat ones)
150g cheddar cheese, grated, to serve
Don’t be shy with the chillies (we use fresh and dried), the spiciness is half the fun. 
***
In a large frying pan, heat the oil and add the onions, garlic, peppers, chillies, bay leaves and the salt & pepper. Stir and cook for 15 mins to soften and caramelise the veg. 
Pour in tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring the mixture to the boil, and then turn down to a medium heat and simmer for 5 mins more, to allow the sauce to reduce a bit. 
Once it’s got a thick tomato stew consistency, check the seasoning and then lay your sliced tomatoes over the top. 
Make small wells in the sauce and crack an egg into each one. Don’t make all six wells in one go, they’ll fill up before you get a chance to crack your eggs. Do them one by one, and perhaps even get someone else to make the wells as you go round. You want to do all this fairly quickly so that all the eggs have the same cooking time. 
While your eggs cook, heat your wraps whichever way you prefer. Oven, microwave, non-stick frying pan, whatever. 
Sprinkle a little salt over each yolk and pop a lid on. The eggs will take 3-4 minutes to cook, but obviously leave a little longer if this isn’t the case for you. Let the eggs cook until the whites are cooked but the yolks are still very runny. Even if you don’t like runny yolks, the eggs actually continue to cook a little when tucked up in the wrap – by the time you come to eat it, it’s likely to be soft boiled. 
Spoon an egg and some mixture into the centre of your wrap, and grate over some cheese. Fold it up (assuming you don’t need instructions for this?) and eat. 
The other reason I love this breakfast is that Karl always cooks it (I’ve never made it myself) so I get to lounge around watching cartoons until it’s ready. Win! 
/ 2 notes

Jamie Oliver’s Huevos Rancheros

Spicy breakfasts are the best kind of breakfast, and huevos rancheros is one of my faves. It’s a Mexican breakfast that I’d been aware of for a while but hadn’t really considered until we got Jamie’s America for Christmas one year. It means ‘ranch eggs’ (which sounds dull), and it’s basically a spicy, chunky tomato sauce into which you poach the eggs until the whites are just cooked and the yolks are still runny. You eat it sprinkled with a bit of cheddar and folded in a wrap. Which is not dull at all. 

Jamie Oliver’s Huevos Rancheros (serves 6, we halve it for the two of us)

Olive oil

1 onion, finely sliced

2 cloves garlic, finely sliced

2 red peppers, finely sliced

2 fresh chillies, finely sliced (and deseeded too, if you like)

1 large dried chilli

2 fresh bay leaves (although dried might be fine if it’s all you’ve got)

salt & pepper

2 tin chopped tomatoes

2 large tomatoes, sliced

6 eggs

6 tortilla wraps (I prefer wholewheat ones)

150g cheddar cheese, grated, to serve

Don’t be shy with the chillies (we use fresh and dried), the spiciness is half the fun. 

***

In a large frying pan, heat the oil and add the onions, garlic, peppers, chillies, bay leaves and the salt & pepper. Stir and cook for 15 mins to soften and caramelise the veg. 

Pour in tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring the mixture to the boil, and then turn down to a medium heat and simmer for 5 mins more, to allow the sauce to reduce a bit. 

Once it’s got a thick tomato stew consistency, check the seasoning and then lay your sliced tomatoes over the top. 

Make small wells in the sauce and crack an egg into each one. Don’t make all six wells in one go, they’ll fill up before you get a chance to crack your eggs. Do them one by one, and perhaps even get someone else to make the wells as you go round. You want to do all this fairly quickly so that all the eggs have the same cooking time. 

While your eggs cook, heat your wraps whichever way you prefer. Oven, microwave, non-stick frying pan, whatever. 

Sprinkle a little salt over each yolk and pop a lid on. The eggs will take 3-4 minutes to cook, but obviously leave a little longer if this isn’t the case for you. Let the eggs cook until the whites are cooked but the yolks are still very runny. Even if you don’t like runny yolks, the eggs actually continue to cook a little when tucked up in the wrap – by the time you come to eat it, it’s likely to be soft boiled. 

Spoon an egg and some mixture into the centre of your wrap, and grate over some cheese. Fold it up (assuming you don’t need instructions for this?) and eat. 

The other reason I love this breakfast is that Karl always cooks it (I’ve never made it myself) so I get to lounge around watching cartoons until it’s ready. Win! 

  1. lonelystar93 reblogged this from queenbeansupreme
  2. queenbeansupreme posted this