Skillet Huevos Rancheros

Huevos Rancheros

Christopher: ‘Literally translates to “ranch eggs” this classic Mexican breakfast makes for a lovely spicy start to the day. Very filling and very delicious. Try adding in some beans, chorizo or bacon to really spice up your morning!’

This brunch takes: 20 minutes

Skillet Huevos Rancheros
Skillet Huevos Rancheros

Get it:

One onion, diced

Two red peppers, diced

one can of chopped tomatoes

Four tomatoes, diced

Salt and pepper

One teaspoon of Oregano

One teaspoon of Paprika

Half a teaspoon of Cayenne pepper

Five eggs

Four tortillas

One spring onion, thinly sliced

Two large handfuls of spinach

Salt and pepper

One teaspoon of olive oil

A few leaves of roughly chopped fresh coriander

Huevos Rancheros with Guac
Huevos Rancheros with Guac

Make it:

1. Heat the oil to a medium heat in a large frying pan. Add in the onions and cook until soft. Stir in the paprika, oregano and cayenne pepper

2. Add in the pepper and tomatoes, season with salt and pepper. Cook for a further few minutes until all softened

3. Add in the chopped tomatoes and spinach, stir until all mixed up. Crack the eggs on top of the sauce and heat until the eggs are fully cooked and the spinach is wilted . Should take around 10 minutes

4. In a dry pan on a high heat cook the tortillas for a few seconds on each side until little dark spots appear

5. Serve the tortillas covered in the tomato mixture and topped with sprinkling of spring onions and some chopped coriander.  Try a little Guac on the side.

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