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Huevos Rancheros

Feb
11

I love to mark the weekend with a special breakfast and this Mexican recipe is one of my favourites. It’s just eggs poached in a tasty tomato sauce loaded up with onion, garlic, herbs and chillies. But when you serve it delicious toppings: grated cheese, sour cream, crushed tortilla chips and warm some corn tortillas to scoop it up, it becomes something much more. Try it, you won’t be disappointed.

What you need:

2 tbsp oil

1 tbsp cornmeal

300ml tomato passata

300ml chicken stock

1 onion peeled and finely chopped

2 garlic cloves peeled and finely chopped

4 eggs

freshly chopped parsley

What to do:

Heat the oil in a pan, add the onion and garlic and cook for a few minutes until softened

Add the cornmeal

Stir into a sort of paste

Measure out the chicken stock and tomato passata

Then add to the pan along with freshly chopped parsley

Leave to simmer for 10 minutes until thickened.

Crack in 4 eggs

And cook with the lid on for 5 minutes until set. Then finish with some more chopped parsley and season with salt & pepper.

Prepare the toppings to sprinkle on top

Pan fry corn tortillas in a little oil until golden for scooping

Then serve

 

 

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

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