Life on rural Mexican farms was hungry work, and nothing short of ‘ranchers eggs’, or huevos rancheros would fill the bellies of the hard working labourers. We’re pretty sure you’ll be satisfied, too.
‘Ranchers eggs’, or huevos rancheros is a hearty Mexican breakfast of eggs baked in a rich tomato-based sauce with kidney beans, chilli and fetta.
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Ingredients
Method
1.Heat oil in a large frying pan over medium heat; cook onion and capsicum, stirring, for 5 minutes or until soft. Add garlic and cumin; cook, stirring, until fragrant. Stir in tomatoes and beans; simmer, uncovered, 20 minutes or until sauce thickens. Season to taste. Stir in coriander.
2.Meanwhile preheat oven to 180°C/350°F; place a 1 litre (4-cup) ovenproof dish in the oven while preheating.
3.Pour hot tomato mixture into hot dish, top with fetta; make four indents in the mixture. Break eggs into a cup, one at a time, sliding each into an indent. Sprinkle with chilli. Bake for 8 minutes or until whites of eggs are set and egg yolks are just beginning to set. (The cooking time will vary depending on what your ovenproof dish is made from, and may take up to 15 minutes to cook.)
4.Serve topped with extra coriander.
The tomato mixture can be made a day ahead; reheat before adding the eggs. If you can’t find mini capsicums, use 1 medium-sized capsicum instead and cut into chunky pieces. Serve with corn tortillas.
Note
