Huevos Rancheros

Forget insipid weetabix mush, and cardboard-tasting cornflakes. I could happily start every day with a spicy breakfast. Last month, I tried the VB6 (vegan before 6pm) diet for one LONG week, and the definite highlight was kick-starting the day with scrambled tofu, chilli and turmeric. I would have blogged it, but it’s really hard to make scrambled tofu look appetising. Trust me.

But this morning, I cooked the beautiful and absolutely delicious South American breakfast that is huevos rancheros. Healthy, cheap, and it fills the kitchen with amazing smells, because the key is to cook this dish slowly…lots of time to read the papers, drink tea and do other important Saturday morning activities.

Anyway, I would NEVER knock scrambled eggs and bacon, but it’s sometimes good to switch things up So if you’re in the mood to try something new, then spice up breakfast with huevos rancheros.

Huevos Rancheros, serves 3

1 large red onion, diced
2 cloves of garlic, crushed
1 teaspoon paprika
1 tablespoon dried oregano
3 green chilli peppers pickled in brine (great fridge door staple)
2 x 400g tinned tomatoes
1 teaspoon sugar
1 teaspoon salt
3 eggs

Optional garnish: chopped parsley/coriander, crumbled feta
To serve: Percy Ingle sourdough (£1.19!)

1. Fry the red onion in some oil until it starts to go transparent - don’t rush this. It will take at least 15 minutes.
2. Add the garlic to the pan, and cook for a couple more minutes.
3. Stir in the paprika, oregano and green chillies. Then add the tinned tomatoes, and cook until the sauce reduces to a loose chutney-like consistency. Season with little sugar/salt.
4.Use a spoon to make three little hollows in the sauce. Crack the eggs into the holes, and then put a lid on the pan to help them cook.
5. To serve, crumble a little feta over the pan, and garnish with chopped parsley.

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