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You are here: Home / Breakfasts and Brunch / HUEVOS RANCHEROS

HUEVOS RANCHEROS

February 11, 2015 By Lindsey Dickson Leave a Comment

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This delicious, healthy breakfast is a regular feature for Sunday brunch in our house. It fills us up right through until dinner time and I find it a better option than a sausage and bacon fry up if we are eating a very meaty late lunch.

A great way to use up peppers, a vegetable that I always seem to have an over abundance of in my house.

Traditionally served with tortillas, I usually serve mine with slices of toast made with home made bread.

If you like your food very spicy, feel free to add a little cayenne, but I find this hot enough for me.

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HUEVOS RANCHEROS
Author: Lindsey Dickson
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
 
If you don't have enough fresh tomatoes, a tin of tomatoes can be used instead.
Ingredients
  • 1 Yellow Pepper, sliced
  • 1 Red Pepper, sliced
  • 1 Red Onion, sliced
  • 2 Cloves Garlic, sliced
  • Approx. 6 Ripe Tomatoes, halved
  • 2-4 Red Chillis 1 chopped (obviously omit if chilli isn't your thing)
  • 2 Tbs Tomato Puree
  • Olive Oil
  • Fresh Eggs
  • Fresh Coriander
Instructions
  1. Put a good glug of olive oil in a large, heavy frying pan.
  2. Add the vegetables and cook, stirring occasionally, for about 20 minutes until the vegetables are soft.
  3. Add more olive oil if necessary.
  4. Season.
  5. Make as many indentations in the vegetables for the number of eggs you are using.
  6. Crack the eggs into the holes, cover with a lid and cook for about 4-5 minutes.
  7. Serve when the egg whites are cooked through.
  8. Throw on some fresh coriander to serve if you have some available.
3.2.2885

 

Filed Under: Breakfasts and Brunch, Lunches and Simple Suppers, Vegetarian Dishes

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