Huevos rancheros

Huevos rancheros

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Ranch-style eggs, a famous Latin American dish that makes a great weekend lunch or brunch dish. Serve 1 or 2 eggs per person.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 small onion, chopped
1 garlic clove, crushed
1 small red capsicum, halved, seeded and shredded
2 ripe tomatoes, peeled, seeded and diced
salt and freshly ground pepper
a dash tabasco sauce
1 tablespoon chopped fresh coriander
4 eggs
4-8 tortillas
fresh coriander sprigs, to garnish

Method

  1. Heat half the oil in a frying pan and cook the onion, garlic and capsicum gently until soft. Add the tomatoes and simmer until thick. Season with the salt, pepper, Tabasco and coriander. Make 4 depressions in the sauce and break an egg first into a cup and then transfer gently into each depression. Cover the pan and cook 3–4 minutes, or until the eggs are set. Meanwhile, heat the remaining oil and fry the tortillas 30 seconds on each side, or until crisp. Place 1 or 2 tortillas on each plate. Use an egg slice to lift 1 or 2 eggs and surrounding sauce onto each tortilla, and then scatter with coriander sprigs.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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