Breakfast  ·  Food  ·  Recipes

HUEVOS RANCHEROS

December 8, 2020
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Serving Size4

WHAT YOU NEED

  • 3 tbsp. olive oil
  • 2 
onions, cut in half and thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1
 red pepper, core removed and cut into slices
  • 300g chouriço
  • 1 
bay leaf
  • 2x 410g can of garlic and tomato
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 4
eggs

WHAT TO DO

1

1. Preheat the oven to 200°C.

2

2. In a small saucepan, heat a generous glug of olive oil and gently sweat the onion and garlic.

3

3. Add the sliced capsicum and cook for another 4–5 minutes to soften a bit.

4
4. Remove the skin from the chouriço, cut lengthways into quarters, and then slice into 5mm-thick pieces.
5

5. Add to pan with the vegetables and stir over medium heat.

6
6. Cook until the pepper and onion are really soft.
7
7. Add bay leaf, canned tomatoes and a splash of water.
8
8. Cook for about 20 minutes to make sure the chouriço is softened and yielding to the knife, adding its smoky flavour to the sauce.
9
9. The sauce should be quite thick by this stage.
10
10. Taste for salt and pepper.
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11. Transfer the sauce to a shallow ovenproof dish or even individual ramekins, crack in the eggs and bake for about 5–10 minutes, or until the eggs are cooked to your liking.
12
12. Serve immediately with fresh bread.

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