Huevos rancheros

While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried.

Huevos rancheros
(serves 4)

• 1 tsp oil
• 1/2 an onion, chopped finely
• 2 cloves garlic, chopped finely
• 1/2 a red chilli, seeded and chopped
• 1/2 tsp ground cumin
• 1 454g tin whole tomatoes
• salt and pepper
• 8 eggs
• 8 corn (or flour) tortillas
• 2 Tb coriander, chopped
• 1 green onion, sliced

1. First, make the ranchero sauce. Heat the oil in a small frying pan over medium heat. Sauté the onion for about five minutes, then add the garlic and chilli and cook a few minutes more.
2. Stir in the cumin, then add the tinned tomatoes, breaking them up with a wooden spoon.
3. Let the sauce simmer for about 10 minutes, or until thickened. Season to taste, turn off the heat and set aside.
4. Fry or poach the eggs.
5. While they are cooking, warm the tortillas. (We usually put them under a medium grill for about a minute each side. You can also dry fry them, or put four tortillas on a plate, cover with a damp piece of paper towel, and microwave them for 30-45 seconds.)
6. Spread ranchero sauce on each tortilla, add a cooked egg, scatter with coriander and green onion, and serve.

Tags: Central American food, dairy-free, eggs, gluten-free, ranchero sauce, tortillas