Huevos rancheros

So, it was Sunday brunch time again and having been out for a late lunch yesterday, we'd skipped dinner. Eggs were definitely on the agenda, however I also francied a robust brunch with strong flavours. The store cupbaord was at hand and Gipsy Spread had come home with again with a bag of fresh green chillies for me from Whitechapel market, so huevos rancheros it was.


What you will need

1/2 onion

2 small green chillies
1 clove of garlic
1/2 tea spoon chilli powder
1/2 tea spoon ground cumin

1 tin of chopped tomatoes

1 tablespoon of jalapenos

4 eggs (2 eggs per person)

To serve
Toast or tortillas
1 avocado
Fresh coriander

Finely chop the the onion, garlic and chillies. Soften these for about 5 minutes in some olive oil in a frying pan. When softened, add the ground cumin and chilli powder and fry off for 1 minute before adding the chopped tomatoes. Cook the mixture for about 5 minutes on a medium heat to reduce. When ready, empty half of the mix into a bowl. Make a well in the middle of the mix that is left in the frying pan, add a little bit more olive oil to heat through and add crack two eggs into the middle of the well.

 

Keep on the heat until the eggs have cooked through, you might want to place the pan under the grill for a couple of minutes to finish off. Repeat the process with the other half of the mix and two more eggs.

Serve with a side of fresh avocado, on either the traditional tortilla or toast garnished with fresh coriander.