Huevos Rancheros (Mexican breakfast)
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This traditional Mexican breakfast dish makes a great meal anytime.
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Serves: 4
Ingredients
Add paprika to this recipe to give it a bit of a kick,
- 900g (2lbs) potatoes, peeled and diced
- 3tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 red chilli, deseeded and finely chopped
- 2 red peppers, deseeded and sliced
- 4 tomatoes, quartered
- 4 eggs
Method
- Preheat oven to 190°C (375°F, gas mark 5). Cook 900g (2lb) peeled and diced potatoes in salted boiling water for 5 mins until almost tender. Drain well.
- Heat 3tbsp olive oil in a large frying pan and add potatoes. Cook over a medium heat for about 6 mins, stirring occasionally, until potatoes are crisp and golden. Remove with a slotted spoon and set aside.
- To the pan add 1 chopped onion, 2 chopped cloves of garlic and 1 deseeded and finely chopped red chilli. Cook for 2-3 mins, stirring occasionally, then add 2 red peppers, deseeded and sliced, and cook for 5 mins. Add 4 quartered tomatoes and return potatoes to the pan. Season to taste.
- Spoon mixture into an ovenproof dish. Make four wells and crack an egg into each one. Bake for 15-20 mins until eggs are just set.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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