Huevos Rancheros

Rhonda Laird October 23, 2017 No Comments

Recipe By
Serves 4.

Cook Time: 5 minutes.

Prep Time: 25 minutes.



3 tbsp Donegal Rapeseed Oil
1 medium red onion, sliced
1 tsp smoked paprika
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 red chilli, sliced
2 garlic cloves, finely minced
2 tins tomato
Salt and pepper
4 eggs
To Serve
Strong cheddar cheese, grated
Fresh coriander 



Heat a large pan on medium heat with the Donegal Rapeseed Oil. Once hot, add the onion and paprika and cook until onion begins to soften. Add the peppers, chilli and garlic and cook for a further 5 minutes.
Increase heat to medium high and add the tins of tomato and bring to a boil, then reduce heat and leave to simmer until tomato sauce has thickened, about 15 minutes, stirring occasionally.
Use the back of a large spoon or ladle to create 4 wells in the tomato sauce, then carefully crack an egg into each well. Place a lid over the pan leaving a gap for steam to escape, and leave eggs to poach for about 5 minutes or until the tops of the eggs are just set.
Remove from heat and scatter generously with cheese and coriander then serve at the table straight from the pan. 

Rhonda Laird

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