18 Oct huevos rancheros
This skillet of deliciousness is low-carb and coeliac friendly.
huevos rancheros (for 4)
1 tablespoon of oil
1 red pepper, de-seeded and sliced
1 white onion, finely diced
2 cloves of garlic, finely diced
1 green chilli, de-seeded and finely diced
1 teaspoon cumin seeds
1 teaspoon paprika
Half of teaspoon cayenne pepper
2 x 400g tin of tomatoes
1 tablespoon brown sugar
½ a red chilli, de-seeded and finely diced
1. Preheat your oven to 180c/160c fan/Gas Mark 4. Heat the oil in an oven-proof skillet pan or shallow casserole dish over a medium heat on your hob.
2. Fry the red pepper slices for 5 minutes until starting to soften. Add the onion, green chili and garlic to the pan and fry for a further 3 minutes. Add the cumin, paprika and cayenne and fry for 1 minute. Add tomatoes, the sugar, and a pinch of salt and pepper. Mix everything together and simmer for 20 mins. If you don’t have an oven-proof dish this part can be done in a regular frying pan – just transfer the simmered sauce to an oven-proof dish when it’s ready for step 3.
3. Make space for your eggs in the tomato sauce and crack them carefully in. Transfer your skillet or casserole to the oven. Cook for 12 to 15 minutes in your oven (pre-heated to 180c/160c fan/Gas Mark 4) or until the whites of the eggs have set.
4. Allow to cool for 5 minutes in dish. This will help finish off the gentle cooking of the egg, as you don’t want them to be over-cooked.
5. Meanwhile, peel and stone the avocado and scoop out the flesh into a bowl. Squeeze in the juice of the lime, add a pinch of salt and pepper, and use a fork to crush the avocado. Finely dice the red chilli and mix through the acovado.
6. Serve the eggs with some finely chopped fresh corainder sprinkled on top and the crushed avocado on the side.
This recipe first appeared in Insider Magazine in The Irish Independent on October 16th