This dishy Mexican breakfast has lived too long in the shaddow of lunch and tea. This bad boy needs to start fighting back and reclaiming prime time, meal time across the world. We know this meal is a great option all day and is ace for using up left over meat.
Last Sunday we did an enormous leg of lamb, with only two of us in the house we often end up with leftovers and we don’t like waste. Typically Huevos Rancheros recipes ask for a cheeky bit of chorizo but when you’ve got good lamb going to waste it seems a pity not to use it.
- 2 onions chopped into wedges
- 3 Peppers – were not fussy on colour
- Left over meat
- 2 x 400g tins of chopped toms
- 1 x Garlic clove crushed
- 1 tsp Chilli flakes
- 1 tsp Pepper
- 1 tsp Salt
- Handful of Baby plum toms
- 6 eggs
This recipe is awesome because its a one pan job and super easy.
1. Pre heat your oven to about 180°C while also heating a large, lidded pan or wok with a little olive oil.
2. Slice the onion into chunky little wedges and the peppers into chunky slices.
3. Add garlic, chili flakes, salt and pepper along with sliced peppers, onions and tinned tomatoes to the pan and cook on a medium heat for 5 mins
4. Add your cooked/left over meat and baby toms. Cook for another 5 mins. (If your using uncooked meat and not leftovers obviously add this before your peppers etc and brown off.)
5. Transfer content of pan to an oven proof dish – we used this big shallow bowl for ours.
6. Using a ladel push shallow, little wells into your tomato, pepper, onion mixture and crack your eggs into the well/holes you’ve created. Don’t worry if the white runs it’s all good 👌🏻
7. Once you’ve got all your eggs into the dish, place the whole dish into the oven and cook for 10 minutes or until the whites of the eggs are all cooked, try and keep the yoke gooey, this makes for super tasty dipping.
8. When you are happy, sprinkle some green stuff on top for the ‘gram’ or a little bit of fefa and serve with some crusty bread rolls.