Huevos rancheros

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Results 21-32

• susannahgrammar

  19 October 2010

  susannahgrammar rated and commented on this recipe

  

  I don't want to completely discredit this recipe completely, - it wasn't that the result tasted terrible - but as someone with a Mexican-American grandmother I was extremely dissapointed that it tasted nothing like 'home'. I looked up more traditional Huevos Rancheros recipes and found they call for cumin (of course), ancho chilies, and coriander. This version tasted far too much like Italian sauce to me (although my German husband clains he liked it).

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• vickivale

  10 January 2011

  vickivale rated and commented on this recipe

  

  yummy - so easy to do a variation too I would love to see the cal content etc

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• gtsco

  29 March 2011

  gtsco rated and commented on this recipe

  

  We love this dish, so much so it is my partners favourite dish and demands it once a week! I do find it quite difficult to cook the eggs so that the whites all cook properly without the yolks getting hard and drying out? I cook it on a hob as opposed to in the oven so I am thinking this may be the problem?

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• Buttercup Bento

  31 March 2011

  Buttercup Bento rated and commented on this recipe

  

  Added cumin and chilli flakes, used up some veg from our veg box (leek, red pepper, carrot and courgette) instead of just the red pepper, and served it with some grated cheese and fresh coriander = delicious. Would make this again for a lazy brunch.

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• viking

  23 April 2011

  viking rated and commented on this recipe

  

  I didn't have a red pepper, so I used 2 red chilli peppers. I put in 800gms of tomato & added 4 eggs. I discovered that it is important to cover the pan as soon as the eggs go in - otherwise they don't cook! It made a great breakfast & was perfect with the pitta bread. We added tobasco for a bit more kick.

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• jean

  13 July 2011

  jean commented on this recipe

  I added chorizo sausage, canneleni beans and paprika, very tasty.

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• Cheryl

  07 September 2011

  Cheryl commented on this recipe

  This isn't Huevos as I remember it. Usually it is a tomato and pinto bean base on a flour tortilla and some avacado salsa, chorizo and eggs.

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• JohnKaiMan

  08 February 2012

  JohnKaiMan rated and commented on this recipe

  

  Very simple to do and tasty. Had with toast on the side rather than pitta bread - just as good. Didn't have a chilli handy so used half a teaspoon of chilli powder which did the trick. Perfect for brunch!

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• Kathy

  19 February 2012

  Kathy rated and commented on this recipe

  

  I enjoyed this as a brunch - added a teaspoon of chipotle paste and served on a corn tortilla, was nicely spicy and the eggs had a lovely texture. I did cook it for much longer than the recipe though as I prefer a richer flavour.

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• cbarnes

  15 March 2012

  cbarnes rated and commented on this recipe

  

  i added bacon mushrooms to mine outstanding

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• ayesha.nightingale

  02 April 2012

  ayesha.nightingale rated and commented on this recipe

  

  This recipe is one of my favourite of all time. Comforting at any time of the day, with any variety of peppers, mushrooms or onions. I often make it for breakfast and serve it on a toasted-in-the-pan tortilla with variants of guacamole, avocado, hummus, cucumber, fresh tomatoes and (vegetarian) bacon! Yummy yummy.

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• idamonster

  16 March 2013

  idamonster rated and commented on this recipe

  

  Covering the pan is probably important for the cooking, since I forgot to do that and it took ages for the eggs to bake. I also added chorizo and paprika and loads of black beans. It was really tasty.

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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

Ready in 30 minutes

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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