close
Advertisement

Huevos rancheros

For a fun weekend brunch, serve this Mexican–style dish of poached eggs, warm flour tortillas, a fresh tomato and chilli salsa, and toppings of grated cheese, sour cream, spring onions and fresh coriander. It will soon become a firm favourite.

Huevos rancheros

Ingredients

  • 4 large or 8 small flour tortillas, about 160 g in total
  • 1 teaspoon vinegar
  • 4 eggs
  • 85 g edam, coarsely grated
  • ⅓ cup (90 g) sour cream
  • 4 spring onions, choppedchopped fresh coriander leaves to servelime wedges to serve
  • Tomato and chilli salsa
  • 5 tomatoes, finely chopped
  • 1 plump, mild fresh red chilli, seeded and finely chopped
  • ½ small red onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1 tablespoon extra virgin olive oil
  • 2–3 teaspoons lime juice, to tastesalt and pepper

Preparation

  1. First make the salsa.
  2. Place the chopped tomatoes in a bowl and stir in the chilli, onion, garlic and coriander.
  3. Add the oil and lime juice to taste.
  4. Set aside to marinate for about 30 minutes, then season with salt and pepper to taste.
  5. Preheat the oven to 180°C.
  6. Wrap the stacked–up tortillas in foil and put them in the oven to warm for 10 minutes, or according to the packet instructions.
  7. Meanwhile, half fill a frying pan with water.
  8. Heat until just starting to simmer, then reduce the heat so the water does not boil.
  9. Add the vinegar.
  10. Break the eggs into the water, one at a time, and poach for 3–4 minutes.
  11. Towards the end of cooking, spoon the water over the yolks.
  12. When cooked, remove the eggs with a slotted spoon and drain on paper towel.
  13. Place the warmed tortillas on plates (1 large or 2 small ones each).
  14. Spoon over a little salsa, then put the eggs on top and season with salt and pepper to taste.
  15. Let everyone help themselves to the rest of the salsa, the grated cheese, sour cream and spring onions, plus chopped coriander and lime wedges for squeezing

Serves 4
Preparation: 25 minutes, plus 30 minutes marinating
Cooking: about 10 minutes

Tags:



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...
Advertisement

More Recipes

Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Advertisement