It’s a Saturday morning. You probably have a hangover. You’re lying on the couch watching Saturday Kitchen regretting that last glass of rosé wine or those dreaded tequila shots. If not, you’re probably, like me, still exhausted and weary from a hard Monday to Friday working week. Either way, you need a pick-me-up and I promise you these spicy Mexican eggs are exactly the thing you need to kickstart your weekend.
How do you like your eggs in the morning?
I like mine with a… kick.
Huevos Rancheros are hot (not excessively spicy though – just right) but healthy so you can indulge without feeling too guilty. For anyone following Slimming World: ditch the oil for low-cal spray and use the cheese as your Healthy Extra. This is a great filling alternative to a greasy fry up on a Saturday or Sunday morning.
It incorporates some of ye old faithful ingredients such as a tin of chopped tomatoes, onion and garlic as well as some of my favourite spices: cumin and coriander. I love Mexican food so I’m so happy I can now eat Mexican at breakfast time too.
Health benefits? Tomatoes are full of wonderful vitamins. They’re packed with vitamins and antioxidants such as Vitamin A (great for your vision) and Vitamin B and potassium (good for your heart) They’re great for your skin, help prevent various types of cancer and maintain strong bones! Score. Eggs are also a healthy source of protein which I know can be a big concern for vegetarians or anyone considering a vegetarian diet!
This recipe serves 3-4 people. Serve with wholemeal tortilla wraps at breakfast time and eat like a big burrito or with spicy rice at lunch and dinnertime.
- 1 Red Onion (peeled and diced)
- 3 Cloves of Garlic (peeled and finely chopped)
- 1 Red Pepper (deseeded and diced)
- 1 Red Chilli Pepper (deseeded and finely chopped)
- 1 Small Green Chilli Pepper (deseeded and finely chopped)
- 2 Bay Leaves
- 1tsp Ground Cumin
- 1tsp Ground Coriander
- Salt & Pepper
- 400g Tin of Chopped Tomatoes
- 4 Eggs
- 100g Cheddar Cheese (grated)
- Optional: spring onions (finely chopped for garnish)
- Heat a decent glug of oil in a heavy based pan. Once hot, chuck in the onion, garlic, pepper and chilli peppers and fry for 15 minutes until really soft and caramelised. Half-way through, add the cumin, coriander and salt n pepper and stir through to coat all the veg. While it’s cooking, preheat your grill to a high heat.
- Pour in the chopped tomatoes and with the back of your wooden spoon, mash everything down into a pulp. Bring to a boil then reduce to a medium heat before simmering for a further 5 minutes. Remove the bay leaves.
- The tomatoes should reduce to a thick stew and at this point, you can create four small wells. Crack your eggs into the wells and pop a lid on top. Poach for about 5 minutes depending on how you like your eggs.
- When they are cooked to your preference, take off the heat and pop under the grill to cook the top of the eggs for 2-3 minutes.
- Take out, top with grated cheese and place back in the grill for a further 2-3 minutes until the cheese is melted and starting to turn golden brown.
- Garnish with spring onions. Serve with tortillas or on a bed of rice.