The Breakfast Club: Huevos Rancheros Recipe

Our second Breakfast Club Sunday Brunch went really well this past weekend. To recap, the concept was that Liam and I offered to cook brunch for our friends each Sunday in February, they just had to pick a week and show up.

The Breakfast Club ~ Menu 2

Huevos Rancheros with Chorizo and Tortillas

Peach Muffins

Watermelon, plums and grapes

We've been trying out various huevos rancheros recipes over the past month or so. This week's derivation was based loosely on a recipe found over at Simply Recipes. The key difference was that we wanted poached eggs, and so Liam poached them in the sauce, which worked out really well.

Liam's Huevos Rancheros, serves 4 - 1 hr 20 mins (including prep)

1 white onion (diced)
1 tbsp paprika
1/2 tbsp cayenne pepper
6-7 drops tabasco

8-10 Roma tomatoes (chopped)

1 large red pepper (chopped)

Handful of coriander (chopped)

4 eggs

4 soft tortillas

Fry the onions slowly until soft, seasoning with plenty of pepper and the spices/tabasco.

Add chopped tomatoes and allow to stew.

Add chopped red peppers and cook until sauce becomes sloppy and saucelike!

When the sauce is sufficiently liquid (this can take up to an hour!), stir in coriander.

Break the eggs directly into the sauce.

Poach eggs for 5 to 10 mins (depending if you want them runny or not), putting the lid on for a few minutes.

Serve immediately with tortillas.

This happily feeds four when served with oven baked chorizo and tortillas, but if Liam and I are eating alone, we'll normally allow two eggs each. Also, an hour of cooking can seem a long time when you're making breakfast, so if it's just the two of us, we'll pop the sauce on the hob and sneak back into bed with a cup of coffee each! Any leftover sauce makes a mean burrito...

This is a favourite in our house at the moment, so if you've got your own derivation of this recipe, I'd love to know!