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Huevos Rancheros

A recipe from the Good Food collection.

Ingredients

Huevos Rancheros
Huevos Rancheros
1 tablespoon olive oil
1 small onion, finely chopped
½ green capsicum (pepper), finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
½ teaspoon dried oregano
1 tomato, chopped
400 g (14 oz) tin chopped tomatoes
4 eggs
2 flour tortillas
50 g (1¾ oz/⅓ cup) crumbled feta cheese

Method

  1. Put the olive oil in a frying pan over medium heat. Add the onion and capsicum and fry for 2 minutes, or until soft.
  2. Add the chilli and garlic and stir briefly, then add the oregano, fresh and tinned tomatoes, and 90 ml (3 fl oz) water. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the sauce thickens. Season with salt and black pepper.
  3. Smooth the surface of the mixture, then make four hollows with the back of a spoon. Break an egg into each hollow and put the lid on the pan. Cook the eggs for 5 minutes, or until set.
  4. While the eggs are cooking, heat the tortillas according to the instructions on the packet and cut each into quarters.
  5. Serve the eggs with some feta crumbled over them and the tortillas on the side.
Main ingredient:
Eggs
Cuisine:
Mexican
Course:
Snacks, Breakfast/Brunch

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Heuvos rancheros

Huevos rancheros

Neil Perry
Rating: 2 out of 5 stars
33 Reader ratings

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