Super weekday suppers: Huevos rancheros
This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts.
2 tbsp olive oil
1 onion, halved and thinly sliced
1 red pepper, cored, deseeded and thinly sliced
4 garlic cloves, crushed
2 tsp chilli flakes
2 x 400g cans cherry tomatoes
1 tbsp tomato purée
4 medium free-range eggs
80g feta cheese
1 tbsp freshly chopped flat-leaf parsley
sea salt and freshly ground black pepper
4 slices of toasted sourdough bread, to serve
- Place a large frying pan over a medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so.
- Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes.
- Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce.
- Sprinkle over the feta and place a lid on top. Cook for 4-5 minutes, or for a longer or shorter time depending on how you like your eggs to be cooked.
- Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish.
- Serve with sourdough toasts for dipping and scooping.