Huevos Rancheros Recipe

Prep & Cook
10 Minutes
Serves
4
Difficulty
Medium
Huevos Rancheros Recipe

Ingredients

680g truss tomatoes

1/2 brown onion, roughly chopped

1 jalapeño pepper, stem removed

2 garlic cloves, peeled

2 tbs olive oil, divided

1/4 cup reduced-salt chicken stock

4 eggs

2 tbs crumbled fetta cheese

2 tbs coarsely chopped coriander

Warmed tortillas, for serving

Sliced avocado, for serving

Description

WITH AVOCADO, CRUMBLED FETA & TORTILLA

MAKE AHEAD:

Sauce can be made up to 3 days ahead, cooled, covered, and refrigerated.



Method

Step 1

Preheat the oven to 200°C (180°C fan-forced).

Step 2

In a medium bowl, toss tomatoes, onion, jalapeño, and garlic with 1 tbs oil. Season with salt and pepper and transfer to a rimmed baking tray. Roast for 15 minutes, or until vegetables are softened and blistered all over. Remove from the oven and allow to cool for 5 minutes.

Step 3

Add roasted vegetables and stock to your Prep Master Pro food processor. Using the twin blades, PULSE until blended, but make sure it isn’t completely pureed.

Step 4

In a medium frying pan, heat remaining 1 tbs oil over medium-high heat. Add salsa mixture and simmer for 5 minutes, or until reduced by one-fourth. Season sauce with salt and pepper.

Step 5

Break eggs directly into simmering sauce in the pan, leaving space between each egg. Simmer eggs until whites are set and yolk is runny, about 8 minutes.

Step 6

Remove the pan from heat and serve egg, salsa mix to plate. Sprinkle with fetta cheese and coriander. Serve with tortillas and avocado.

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