Huevos rancheros or Mexican eggs as they were called when I was younger are great for a weekend brunch or a quick supper when you are scavenging through the fridge for something to eat at 9! Make sure you take out all of the seeds from the red chilli's unless you need a kick start to your day!
I typically make food for 2-3, Mr J is not keen on leftovers, me I'll eat anything cold the next day! We always end up sharing our weekend breakfast or brunch with TC, even though she has already had her own, there's something about "sampling" a bit of what someone else has on their plate, isn't there!
Prep time: 15minutes
Baking: 8-10 minutes
1 glug of Olive oil
1 medium red onion, finely chopped
1 garlic clove, crushed
1 small red chilli, deseeded and sliced
1 red pepper, cored, deseeded and finely sliced
400g tin/carton, chopped tomatoes
plus a few fresh cherry tomatoes (or whatever tomatoes are going soft in the fridge!)
a small bunch of fresh parsley roughly chopped (grown on my kitchen windowsill)
Pre-heat your oven to 180°C/350°F/gas 4
Pop the fresh tomatoes into the oven on a baking tray whilst you prepare the other ingredients, they will be nicely roasted and ready to add to the mix.
Heat the olive oil in a heavy based pan (use one that can go into the oven) and gently fry the onions until soft, then add the garlic, red pepper and chilli and fry for a further 3-4 minutes or until they begin to soften.
Add the tinned tomatoes, parsley and black pepper and simmer everything together for a few minutes until the liquid has reduced, stir occasionally. Taste, season as necessary.
Make 3 indentations into the mixture and crack an egg into each indentation. Pop into the oven for around 8-10 minutes or until the egg whites are set. Scatter more parsley over the finished dish. Serve with homemade soda bread.