This huevos rancheros recipe by the Hemsley sisters is a real brunch winner. If you’re a fan of having a hearty brunch to get your weekend started on a Saturday, or to celebrate a lazy Sunday morning, then you need to add this Hemsley + Hemsley recipe to the menu one weekend – everyone will thank you for it! As well as the classic huevos rancheros, the Hemsley sisters added guacamole to the recipe, which you can serve on top of the eggs for an extra dose of healthy fats. With spicy red sauce, this Hemsley + Hemsley dish is not only bursting with flavour, it will also look great on the table with big spoonfuls of green guacamole on top. This huevos rancheros recipe makes enough to serve two people, but you can easily double up the ingredients to make enough to serve more people. Because it’s a one-pot dish, this recipe is ideal to serve if you’re having friends round for brunch, as the washing up will take no time at all. This huevos rancheros recipe also only takes 30 mins to make, so you won’t need much time to cook it and will have more time to enjoy it with friends or family.
- 4 large handfuls of spinach, roughly chopped
- 4 eggs
- 1 large handful of fresh coriander, leaves and stalks roughly chopped
- 1 small handful of grated mature Cheddar
- For the tomato sauce
- 1 large onion, diced
- 1 tablespoon ghee or coconut oil
- 2 garlic cloves, diced
- 2 red peppers, halved lengthways, deseeded and sliced into strips
- 2 bay leaves
- 1 teaspoon smoked paprika
- A pinch of cayenne pepper or finely diced fresh red chilli, to taste
- 2 x 400g tins of tomatoes or 800g fresh tomatoes
- 200ml water (100ml if using fresh tomatoes)
- Sea salt and black pepper
- For the guacamole
- 1 large ripe avocado
- 1 tablespoon extra virgin olive oil
- Juice of ½–1 lime
- 2 spring onions or 1 small handful of fresh chives, chopped
- 1 handful of fresh coriander leaves, chopped
First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened.
Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.