Huevos Rancheros
Huevos Rancheros
Salsa and eggs by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Frying
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 long red chilli, deseeded, finely chopped
  • 1 long green chilli, deseeded, finely chopped
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 3 kale leaves, finely shredded
  • 1 x 400 grams Ardmona can diced tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 6 eggs
  • Warmed tortillas, coriander leaves, grated cheddar cheese, to serve
  1. Heat oil in a large non-stick frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the chilli, capsicum, and kale, season and cook for 2 minutes. Add the tomatoes, coriander and cumin. Cook for 4 to 5 minutes until mixture is slightly reduced.
  2. Make 8 small wells in the salsa and break eggs into wells. Cook, covered, for 8 to 10 minutes or until eggs are just set.
  3. Serve with warmed tortillas, and sprinkle with the coriander leaves and cheddar cheese, if desired, to serve.

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