Huevos Rancheros

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.

Ingredients
  • Oil
  • 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)
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with spring onions. Serve with tortillas or on a bed of rice.

 

For more foodie updates, follow me on Facebook, Twitter and Instagram. If you love Mexican Food, check out my Rigatoni Mexicana

Rigatoni Mexicana

 

I’m writing this recipe while I eat my second helping of this delicious pasta dish. I apologise in advance for blowing my own trumpet but this tastes so good. I was inspired to make this after trying to Buzzfeed One-Pot Fajita Pasta twice. I had wanted to share a vegetarian rendition of the recipe but, while I love the flavours, I was disappointed with the consistency both times. I just love the idea of an Italian/Mexican love-child meal so I didn’t give up and I’m glad I didn’t.

The other great thing about this recipe is it is low-fat and if you follow Slimming World, it can be syn free if you take the cheese as your Healthy Extra A choice and use low-cal spray instead of oil. If you don’t follow any diet plans but want to eat healthy, this is a great low-fat option. That’s just a bonus to the fact that it’s meat-free and freakin’ DELICIOUS.

This recipe serves two-three people but as usual, you can alter it to suit your level of hunger. If you don’t want to use Quorn chicken pieces you could add extra veg. I was really lazy and used frozen peppers but you can throw in whatever vegetables you have in the fridge.

Top tip: please don’t drain your pasta before adding the pasta water to the frying pan. I’ve done this before when cooking certain recipes and it’s a pain in the butt when you forget.

Ingredients
  • 150g Dried Rigatoni Pasta
  • 1 Red Onion (peeled and roughly chopped)
  • 2 Garlic Cloves (peeled and finely chopped)
  • 2 Peppers (any colour, deseeded and roughly chopped)
  • 200g Meat-Free “Chicken” Pieces i.e Quorn
  • 2tsp Cumin
  • 1tsp Ground Coriander
  • 1tsp Smoked Paprika
  • 1tsp Mild Chilli Powder
  • Good Grinding of Rock Salt
  • 2tsp Soy Sauce
  • 40g Soft Cheese (I used Garlic & Herb Philly)
  • 40g Cheddar Cheese (Grated)
  • Oil
Method
  1. Bring a saucepan of water to the boil. Salt and add your pasta. Remember to stir occasionally to avoid sticking to the bottom of the pan.
  2. While pasta is cooking, heat a slosh of oil in a non-stick frying pan on a high heat. Start by adding the red onion and garlic and fry for about 3 minutes.
  3. Throw in the “chicken pieces” and chopped peppers, fry for a further 3 minutes until the pieces start to cook through.
  4. Add the cumin, ground coriander, smoked paprika, mild chilli powder and a good grinding of rock salt. Stir until the “chicken” and veg are completely coated. Fry for 2 minutes before adding the dash of soy sauce and stir-frying some more.
  5. Now add 40g soft cheese and stir continuously so that it melts and coats the ingredients.
  6. Before draining the pasta, take a ladleful of pasta water and add to the frying pan. Mix to create a sort of glossy sauce. If it’s not saucy enough then add another spoonful of pasta water.
  7. Drain the pasta and add to the frying pan. Mix. Add the grated cheddar cheese and mix again until the cheese melts away and you’re left with a delicious, gooey pasta dish.
  8. Serve and enjoy.