I am not entirely sure that this can even be classified as Huevos Rancheros.
I think that genuine Huevos Rancheros are eggs served wrapped in a corn tortilla with fresh salsa and guacamole. But don’t quote me on that – I am by no means an expert in Mexican cuisine. This dish is more like homestyle baked beans met with baked eggs. Though you will forgive my lack of authenticity, because they are delicious.
I have filed this under ‘breakfast’ for obvious reasons but lets get something very clear here: I have never in my life made this for breakfast. I am not a morning person.
I am always bewildered by friends and family members who have so much pep at such an early hour. So happy to be a part of life. Whereas I always seem to wake up on the wrong side of the bed. It takes my brain a fair bit of time to warm up of a morning, plus copious amounts of caffeine. Surely I am not the only one?
This lack of morning love means my breakfasts are quick. Toast, almost always. Thankfully I work at a most excellent bakery, and have access to authentic handmade sourdough bread. And a couple of slices, whether it be spelt, rye or wholemeal, with a heavy smattering of butter is all I need in the morning. If you have good bread – trust me people, you do not need much else.
Huevos Rancheros (my take on it anyway), is served for dinner at my house. I see it as a very well rounded meal – goodness from the vegetables, protein from the beans and eggs, and good fats from the avocado. And I should also add, very satisfying.
For my vegan buddies out there, this dish is still delicious without the egg. You could serve your yummy Tex Mex beans + avocado with a corn tortilla, rice, some yummy soft polenta or just some sourdough toast as I have. We do not need to be purists today.
– 1 or 2 ROASTED RED PEPPERS* (depending on their size)
– 1 TIN CHOPPED TOMATOES
– 1 TIN RED KIDNEY BEANS, drained and rinsed
– 4 SPRING ONIONS
– 1/2 tsp CUMIN SEEDS
– pinch CAYENNE PEPPER
– 3 EGGS
– handful CORIANDER LEAVES
– 1 AVOCADO, to serve
– SOURDOUGH TOAST or CORN TORTILLAS, to serve (optional)
Preheat your oven to 200 degrees C.
Pop your tin of tomatoes into a saucepan with a big pinch of salt and place over high heat. When it comes to the boil, lower the heat. While the tomatoes are reducing down you can prep all of your vegetables. Slice up your roasted red peppers, thinly slice the spring onions, pick the coriander leaves and drain and rinse your tin of red kidney beans.
After 10 minutes or so, when the tomatoes have broken down somewhat, place the kidney beans, spring onion, cumin seed and cayenne in with the tomatoes. Leave on the heat for another 5 minutes. If the mixture starts to look a little dry, add a splash of water with another pinch of salt to loosen things up again. You want it quite saucy.
Divide the mixture between 3 small baking dishes. Make a little well in the middle and crack an egg into each one. Place these into the oven for about 10 minutes, or until eggs are cooked to your liking.
Serve with scoops of avocado and a sprinkling of coriander leaves. Plus toast/tortillas if using.
Serves 3 people
* To roast the red peppers simply place them on a tray lined with baking paper into the oven, turned up as high as it will go. When they are blistered with black patches all over they are ready – it should take about 10 to 15 minutes.
Remove from oven and let them cool. Peel off the skin (it should slip off very easily), remove core and seeds, but take care – juices inside will be piping hot!