Huevos rancheros, or “ranch eggs” are Mexican in origin, and a simple and quite humble dish. But they taste terrific, especially with lots of delicious accompaniments such as dollops of sour cream, sprinklings of fresh coriander, chunks of smooth avocado and rounds of soft tortillas. They are also, we decided at our place, the perfect Sunday meal at any time of the day. One pan, quick and easy, lots of punchy flavours, and loved by all. If you are feeding more than two, just double the recipe and use a bigger pan, or two smaller pans. If dining solo, then halve the ingredients and luxuriate in a dish that you can eat straight out of the pan.
1 medium onion, finely diced
1 small red capsicum, diced
1 clove garlic, crushed
1 tablespoon olive oil
2 long, fresh red chillies, finely chopped (if you like lots of heat then by all means add more, or add some dried chilli flakes)
400g cherry tomatoes, halved
1/2 bunch fresh coriander
sour cream, sweet chilli sauce, freshly diced avocado, fresh coriander leaves, and soft tortillas, to serve
In a medium sized frying pan heat the olive oil and then saute the onions, capsicum, chillies and garlic until softened. Finely chop the stems of the coriander, and add to the pan, reserving the leaves for garnish. Add the tomatoes, a tablespoon of water, and cook over medium heat until the tomatoes have broken down somewhat and become quite soft. Season well with sea salt and a little black pepper. Using a spoon make wells in the tomato mixture for the eggs. Gently crack the eggs into the pan, lower the heat and cook the eggs to your liking. Take the pan to the table and serve straight away with the garnishes on the side for everyone to add to their taste. For breakfast and brunch have with orange juice then coffee. For lunch, a Corona, and for dinner, a crisp white wine.