This is probably my favourite meal of whole time, mostly because I could have it everyday and not get bored of it and because it just so fresh and delicious! You feel absolutely amazing after eating it! I know this is supposed to be a breakfast dish but I just don’t understand why… Okay it has eggs, but that doesn’t prove anything ha, I love eggs and I put them on anything if I have the chance. Who doesn’t love a good poached egg in a creamy bowl of soup? Just me? oh okay… Anyway huevos rancheros is a bit too filling and there’s too much going on for me so I decided it makes an incredible dinner, especially an after workout dinner!! And it’s a great dish to just mix all your super foods in! Get ready for an overload of eggs!
Unfortunately, this is the boy’s creation as he’s the one that’s been to Mexico, but nevertheless one worth sharing !
Here’s what you need for the huevos rancheros, but you can add whatever veg you like really.
- handfull kale, chopped
- handfull baby spinach leaves, chopped
- 1 red onion, finely chopped
- 1 pepper, diced
- 1 small chilli (or chilli flakes if you don’t have any fresh ones handy)
- 1 courgette, diced
- a few cloves on garlic, crushed
- 300ml passata (or any tomatoey paste for that matter)
- a knob of coconut oil
- salt and pepper to taste
- two eggs per person
- extras: sweetcorn, peas
The recipe should be enough for 4 people but we always save some for next day. Plus they will always ask for seconds so you’d better be prepared!
To make the salsa,place kale, spinach, onion, peppers, courgette, garlic and passata into a bowl. Season to taste and mix well.
Heat the oil in frying pan or wok over a medium heat and add the salsa. The boy usually makes two portions at the time, but it depends on the size of pan you’ve got really. You could also make one portion at the time in a super cute cast iron dish and serve it as it is. Careful though, it will be super hot! Anyway, back to our salsa, stir to warm through, than make a few wholes and place the eggs inside!
Put the lid on and let it cook for 3-4 minutes, until the whites are firm. Serve with plenty of tabasco (our favourites are chipotle, habanero, and the green pepper one), guac and tortillas and enjoy!
Ps. Tortillas are best warm, so you can put them either in the oven for a bit under grill or in the microwave.
For the homemade guac (this one is mine ha!)
- two avocados, the softer the better
- handful of coriander
- half a red onion, finely chopped (you can add the other half in the huevos rancheros)
- 2 cloves of garlic
- 1 handful baby tomatoes, choppped
- 1 hard boiled egg, mashed with a fork
- the juice of 1 lime
- plenty of pepper and a bit of salt!
For the guac I usually use a liquidiser but if the avocados are soft enough, a fork will do the job just fine!
Cut the avocados in half and rotate around the pit until it falls. Peel them instead of spoon, apparently all the nutritious ingredients lie in that tiny area in-between the skin and the middle, so you make the most of it when peeling them! Dice them and add them in the liquidiser container together with the lime juice and some salt and pepper. Blitz a couple of times and then add egg, tomatoes, onion, garlic and more pepper! Mix them all together with a fork ( I like my guac with bits, but you can use the liquidiser some more to make it smoother) and then add the chopped coriander at the end!
The hard boiled egg is def the special ingredient and you won’t actually taste it but it makes the guac amazing! Yum!
Guac is so easy to make you’ll never buy the shop version ever again!
<<Can’t seem to find a photo of the guac but i’ll make some more soon, take some photos and updated this post!>>
Have you ever had huevos rancheros or any other Mexican dish that you recommend? Let me know!
Love, Sim x