Easy Diet Recipes: Huevos Rancheros Recipe

Easy Diet Recipes: Huevos Rancheros Recipe

This gorgeous breakfast is perfect for weekends or a lazy brunch. It also makes a great supper when you can eat the whole thing to yourself! You can make a double batch of sauce and keep it in the fridge for two days. Alternatively, let it cool after step 1, divide it into batches and keep the spare in the freezer for up to three months. Thaw overnight in thef ridge, then reheat gently, adding a splash of water if the sauce is too thick.
Course Breakfast & Brunch, Easy Recipes
Calories 342 kcal

Ingredients
  

  • #For the Sauce#
  • 100% mild and light olive oil spray
  • 1 medium red onion, sliced
  • 1 large or 2 small red peppers, seeds removed, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon sweet smoked paprika or chipotle chilli powder
  • 1 x 400g tin chopped tomatoes
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper
  • #To Finish#
  • 2 medium free-range eggs
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper
  • Few sprigs fresh coriander

Instructions
 

  • Spray a large non-stick frying pan with olive oil and place over a medium heat Add the onion, pepper and garlic and fry for 5 minutes until softened. Stir in the smoked paprika and tomatoes. Fill the tomato tin about a quarter full of water to rinse it round and then add to the pa Simmer for 10-15 minutes until the sauce is rich and thick and any excess water has evaporated. Add salt and pepper to taste.
  • Crack one egg into a cup. Make a small well in the sauce and gently lower the egg into the well. Repeat with the second egg. Season the eggs with a little salt and pepper. Cover the pan with a lid (if you don’t have a lid big enough you can use a baking tray). Cook for 3 minutes or until the yolks are just firm.
  • Scatter with coriander and serve.
Keyword Diet Recipes