Huevos Rancheros with chipotle
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Huevos Rancheros with chipotle
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Huevos rancheros with avocado, pico de gallo and a chipotle tomato sauce is the perfect breakfast, lunch or supper.
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Ingredients
For the warm salsa
- 1 Tbsp olive oil
- 1 red onion small, finely chopped
- 1 tomato canned, good quality, chopped peeled, in tin
- 2 chipotle in adobo sauce minced, 3 tablespoons
- ½ tsp cumin
- Pinch salt
Pico de gallo
- ½ onion red or white, finely chopped - about ½ cup
- ½ lime juiced
- 3 tomato seeds removed and diced into a similar size as the onions, smallish ripe
- ¼ - ½ jalapeno chili or Serrano chili, finely chopped
- salt
- black pepper
You will also need
- 160 gms aprox of a sharp hard cheese such as mature Cheddar, grated
- 4 egg free-range, fried to preference
- 4 flour tortillas
- 1 avocado peeled and sliced into wedges.
- Coriander fresh leaves
Instructions
- Heat the olive in a small-medium pot and fry the onion until it starts to soften (about 5 minutes).
- Add the tinned tomatoes, chipotle in adobo sauce, cumin and salt. Allow this to simmer gently for about 15 minutes over low heat.
- While the salsa is simmering, make your pico de gallo by first placing the onion into a bowl, and then squeezing over the lime.
- Then add the tomatoes, chilli and salt. Do not mix this and allow the onions to marinate for a few minutes in the juice from the lime and tomatoes. Stir this just before you serve.
- Fry the eggs to your liking and keep them in the pan to remain warm.
- Heat the flour tortillas in the microwave for 20 seconds each or dry-fry them on each side in a non-stick pan until they are heated through.
- To assemble spread the warm tomato salsa over the base of the 4 flour tortillas and sprinkle over the grated cheese. If you want to melt the cheese, you can pop it into the microwave for about 20-30 seconds. Or put the tortilla on a skillet and pop it under a hot grill. Top with the fried egg, pico de gallo, sliced avocado and fresh coriander.
- PS – any leftover salsa or pico is delicious served on your eggs and toast the next day or with corn chips as a dip
Notes
- This dish is best eaten freshly made.
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