Rollercoaster Mum: British Egg Week - Ranchers Eggs Recipe


Tuesday, 1 October 2013

British Egg Week - Ranchers Eggs Recipe

Being a chicken keeper (albeit we are down to two at the moment) I feel duty bound to promote British Egg Week which is being celebrated from 30th September until 06th October this year with all sorts of eggstroadinarily eggstra special recipes (sorry - had to be done!!)

Now although we are down to two chickens we do occasionally struggle with the volume of eggs. The girls do like the odd poached or scrambled egg and I do (occasionally) bake but Rollercoaster Dad and I always feel we should use eggs more for our main meals and to be honest we're not very good at that. I have tried Spanish type omelettes or tortillas but they do have a tendency to stick to the pan and burn - I'm sure you would be much better at them but there's only so many times I can serve up burnt eggs! 

We recently came across a recipe for Huevos Rancheros or Ranchers Eggs which has rapidly become a favourite. It isn't the quickest meal you can do with an egg but it's pretty simple and very tasty. The time is in the cooking rather than the preparation so you still have time to sit down with a glass of wine - yay! Having read a few different recipes we have come up with our own variation which goes like this:

Huevos Rancheros - Rollercoaster Style

Ingredients: (serves 2)
4 eggs
1 medium size or 2 small (preferably) red onions chopped
1 chopped pepper - any colour
1 or 2 cloves garlic (depending on taste) crushed or chopped
1 fresh chilli chopped (or a teaspoon of dried chilli flakes)
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
dash of olive oil
400g tin chopped tomatoes
100ml water 
1 large handful grated mature cheddar cheese
4 tortilla wraps or similar
a handful green beans or courgette chopped
fresh tomatoes chopped

Chop the onions, garlic, pepper and the chilli pepper if using and put in a saute pan or large frying pan (with a lid) with the oil. Heat gently until soft. 

Add the chopped tomatoes, oregano, salt, water and chilli flakes if using (you can add a dash of Tabasco if you want it really hot too). Add any extra vegetables like chopped beans or courgettes at this stage and any extra fresh tomatoes. Bring to a simmer, turn down heat and then cover with a lid. Cook gently for 20 minutes. 

After 20 minutes the liquid should have reduced and you will have a salsa type mix left. Crack the eggs into the mixture - one at a time and so that each is in it's own little 'nest'. Cover again with the lid and cook for 4-5 minutes (depending on how runny you want your eggs). 

While the eggs are cooking grate the cheddar and heat up the tortillas. After 4-5 minutes lift the lid - the eggs should have cooked. Serve on to plates, sprinkle with (lots) of grated cheese and serve with the warm tortillas. Ta-da - easy, healthy supper. 

(Apologies for the lack of pictures but I forgot to take any when we had it last week - but ours look a bit like this - thanks to the BBC for the pic!)

Disclosure - I have in no way been recompensed for this post nor was I asked to write it!

1 comment:

  1. When I saw the photo I thought it was a pasta dish of some sort. Never thought it would be eggs. Looks yummyThanks so much for linking up via #GoldenOldies


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