Generally, I’m quite critical of my own food, so when I say something is yummy, it means it’s pretty damn good and Huevos Rancheros has to be one of the best brunches I’ve ever created. Perfect hangover food…or not, I just love its whole being.
Also, I really like saying it repeatedly in a heavy Mexican accent…think Speedy Gonzalez style. It fits perfectly.
I’m not sure the addition of parmesan is “very mexican” but I was on a mission to use lots of left over items so in it went…and the people said nom!
Serves 2 ravenous pigs.
Ingredients:
1 Tablespoon of extra-virgin olive oil
4 medium free-range eggs
1 hot chilli
1/2 tin of plum tomatoes
4 cloves of garlic
1/2 Teaspoon cumin
Juice of 1 lime
4 Soft tortillas
Parmesan for grating
Sea salt and black pepper
Method:
- Pre-heat the oven to around 150°C, sprinkle a tiny amount of water in between 4 tortillas to stop them drying out, then wrap in tinfoil and set aside
- Finely chop the garlic and chilli then fry in the olive oil until soft but not golden
- Add the cumin to the pan with the tomatoes, breaking them with a wooden spoon as you go
- Finely chop a small amount of coriander stalks and add them to the pan
- Place the wrapped tortillas in the oven to warm through
- Taste the sauce and add seasoning as required along with a drop of water if it seems to be drying out
- Make four holes in the sauce and crack in the eggs, then pop the pan in the oven for five minutes on the top shelf
- Keep checking the eggs, if you like them runny take them out sooner
- Fold the tortillas onto a plate (2 on each) in some kind of artistic fashion and place the eggs and sauce on top
- Sprinkle over chopped coriander with a squeeze of lime and some grated parmesan
- Serve with some hot black coffee. Double Nom














