Huevos rancheros

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olive magazine

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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large frying pan and add the onion, pepper, chilli, garlic and oregano.
2. Fry gently for about 5 minutes or until everything is soft then add the tomatoes and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
3. Season well and then make 4 hollows in the mixture, break an egg into each and cover the pan.
4. Cook for 5 minutes or until the eggs are set. Serve with the pitta bread.

Latest comments and suggestions

• Bex

  10 November 2007

  Bex commented on this recipe

  We are asked to add chilli, but this is not in the ingredients list! Any idea how much?

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• ange

  26 November 2007

  ange rated this recipe

  

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• Apparently Arin

  19 February 2008

  Apparently Arin commented on this recipe

  Am planning to cook this meal, but find the directions and the ingredient listing rather confusing!! The ingredients call for 2 eggs and yet the directions state to make 4 hollows and break an egg into each?? Which is it 2 eggs or 4? That being said the recipe seems quite interesting and will comment later when it has been made... Rant Over!!!

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• Apparently Arin

  19 February 2008

  Apparently Arin rated this recipe

  

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• Holly

  25 June 2008

  Holly commented on this recipe

  I will check this recipe and amend it. Thanks for flagging. Holly (Researcher, bbcgoodfood.com)

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• sarah2000h

  20 August 2008

  sarah2000h commented on this recipe

  Bex, 1 red chilly is listed in the ingredients

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• TheEdda

  11 October 2008

  TheEdda commented on this recipe

  Actually it says 1 red pepper . . . I see Bex's problem! I'd go with 1/2 tsp of chilli powder or something but that's just my taste.

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• TheEdda

  11 October 2008

  TheEdda commented on this recipe

  Er, ignore that.

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• Lozzapool

  20 October 2008

  Lozzapool commented on this recipe

  Suprisingly tasty- didn't have any eggs the first time i made it, so added in some fried bacon, worked a treat. Now a regular of ours!

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• Suzanne

  08 February 2009

  Suzanne rated and commented on this recipe

  

  This was lovely. I also added some chorizo to it. But if you do this I recommend that you fry it off first to get rid of some of the fat. I served with uncut bread fresh from the baker. Ummmm!

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• sterh16

  07 May 2009

  sterh16 rated this recipe

  

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• sterh16

  16 June 2009

  sterh16 commented on this recipe

  perfect breakfast for an hang-over..really nice!

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• vicky

  23 August 2009

  vicky rated and commented on this recipe

  

  We really enjoyed this. I added some bacon and chorizo for something different. I will make this again!

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• Janice

  28 September 2009

  Janice rated and commented on this recipe

  

  To make it more substantial I added left overs from our veg box - sweetcorn, courgettes and leeks instead of onions, plus a can of mixed beans and served with crusty bread - absolutely scrummy!

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Ingredients

• olive oil
• 1 onion , finely chopped
• 1 red pepper , finely chopped
• 1 garlic clove , crushed
• ½ tsp dried oregano , or fresh
• 400g tin chopped tomatoes
• 2 eggs
• wholemeal pitta bread , to serve
• 1 red chilli , finely chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• olive oil
• 1 onion , finely chopped
• 1 red pepper , finely chopped
• 1 garlic clove , crushed
• ½ tsp dried oregano , or fresh
• 400g tin chopped tomatoes
• 2 eggs
• wholemeal pitta bread , to serve
• 1 red chilli , finely chopped

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