Vegetable Recipes - Huevos Rancheros Recipe

Ingredients

Serve 4

• 2 tablespoons oil

• 2 onions, finely chopped

• 3 garlic cloves, crushed

• 2 red peppers, cored, deseeded and chopped

• 2 fresh red chilies, deseeded and chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 4 large tomatoes, skinned and chopped

• 125 ml/4 fl oz tomato puree

• 125 ml/4 fl oz water or Vegetable Stock

• 4 eggs

• salt and pepper

To garnish:

• 1 tablespoon chopped coriander sprigs

• 1 large avocado, peeled, stoned and sliced

---

Method:

1. Heat the oil in a deep frying pan, add the onions, garlic, peppers and chilies, and sauté until soft and golden.

2. Stir in the oregano, cumin, and salt and pepper to taste, and cook for 2 minutes. Add the chopped tomatoes, tomato puree and measured water or stock.

3. Bring to the boil, then reduce the heat and simmer gently until the sauce reduces and thickens.

4. Pour the sauce into a large greased ovenproof dish and then make 4 wells, or indentations, in it with the back of a spoon. Carefully break an egg into each well.

5. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 10-12 minutes, until the eggs are set and cooked.

6. Sprinkle with chopped coriander, garnish with avocado slices and serve.