Wet and wild sunday mornings definitely call for staying in and making your own brekkie. As a wandered into my kitchen and opened my fridge to see what was going to nourish my body for the day ahead, my eye was caught by some baked beans I had made a few days ago from Jo Whittons quirky cooking website, and I decided I was going to make huevos rancheros. Now lets get this clear – I am not a fan of baked beans that come in the can, I find the manufactured tomato taste turns my stomach at the smell of it. These baked beans are another story though – I make the vegetarian version and it’s a rich, tomatoey and fulfilling dish. The recipe does call for rapadura and molasses, however I just used some dark brown sugar and treacle in place of these, no need to go and buy the fancy ingredients if you don’t already have them.
Firstly though, I needed some carbs to go with this! I whipped up some tortillas from Tenina’s ‘Keeping it Simple’ cookbook – she has this amazing recipe for flour and duck fat tortillas. It was just a matter of kneading these two ingredients together to make a dough, and leaving that to sit for half an hour whilst making the huevoes rancheros. Alternatively, there are plenty of tortilla recipes on the google machine, or plenty of pre made ones at the grocery store. This dish would also be great with some crusty bread.
Now on to the fun stuff! Here is what you will need for the huevos rancheros.
- 1 onion, diced
- 4 cloves of garlic, finely chopped
- a couple of bay leaves
- 1 red chilli, finely chopped
- 250g stick of chorizo, sliced then halved
- 1 large capsicum, sliced
- about two cups of homemade baked beans (optional). Maybe you could use tinned baked beans, but given my negative predisposition on them I can’t tell you how it will taste!
- 2 tins of crushed tomatoes (400g each)
- 6 eggs
- coriander, to garnish
- goats cheese, to garnish
- 6 tortillas
- Heat up the oil in a large frypan over a medium heat, then add onion, garlic, salt, pepper, bay leaves, chilli, capsicum and chorizo
- Once it has fried a little, turn down to a low heat and allow the capsicum to soften and the onion to caramelize a little. This should take around 15 minutes.
- Once you are happy with how it is looking, put in the baked beans and crushed tomatoes and turn up the heat. Once the sauce starts bubbling, turn it down and let it simmer until it thickens up a bit. This will take 5 to 10 minutes, maybe slightly longer if you left out the baked beans.
- Once the consistency is to your liking, grab your eggs and make little wells for them as your crack them into the sauce so they poach in little sauce pods. Don’t worry is they spread out a bit, as long as they loosely hold together everything will be fine!
- The eggs should only take 3 or 4 minutes if you want nice runny yolks. Which you should want, because they are glorious. But just give them a little poke, and judge for yourself.
- Once you are happy with the consistency, take off the heat. At this point you can either sprinkle with goats cheese and coriander as desired if you are planning on eating the whole dish now (with or without friends, I won’t judge), or you can put these ingredients on the individual tortilla if you think you wont get through all of it this morning, as these ingredients are best added fresh
- Pop a big spoonful with a whole egg onto a tortilla (or bread, or whatever your carbohydrate of choice is), wrap up, and enjoy!