This dish originated in Mexico where it is known as “Huevos Rancheros” or “Ranchers Eggs”. It makes a great brunch or lunch & it's spicy kick is ideal for mornings where you need extra help waking up (if you know what I mean!)
Serves 2, V Easily doubled etc, depending on how many frying pans you have! Approx cost per person 78p.
Prep 5 mins Cooking 15-20 mins
1 red onion, finely sliced
1 red pepper, deseeded & finely sliced
½ tin chopped tomatoes
1 clove garlic, crushed
pinch of chilli powder
salt & pepper
Heat some oil in a large frying pan, add the onion & peppers & cook until soft.
Add the garlic & chilli powder & cook for another minute.
Pour in the tomatoes, add the sugar & stir well. Season then allow to simmer until the liquid has reduced.
Make 2 holes in the mixture with a spoon & carefully crack an egg into each hole. Cover the pan & cook until the eggs have just set.
Serve with crusty bread.