Translated into English as “ranch eggs”, this dish originated as a culinary marriage between the Spanish Conquistadors and the Native Americans. It makes for a very easy, filling, and delicious breakfast or supper dish. Most ingredients would be available in the store cupboard. Add a tin of beans (baked or cannelloni) if you haven’t got the tortillas.
Total time: 25 mins
- 1 tablespoon Olive oil
- 1 onion (chopped)
- 1 clove garlic
- 1 chilli (chopped)
- 0.5 teaspoons pimento (or paprika)
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons oregano (dried) (dried or fresh)
- 1 red pepper (chopped)
- 400g chopped tomatoes (one can)
- 4 medium eggs
- 4 tortillas
- Heat olive oil and add onions, chilli, garlic and herbs and spices.
- Fry for around 5 minutes on a medium heat until soft.
- Add tomatoes and cook for another 5 minutes or so, reducing the mixture down so that you can make wells for the eggs.
- If mixture is too reduced, add a drop of water or stock.
- Create four wells in the mixture and drop and egg in each one.
- Cover and let the eggs cook for a further 5 mins.
- Serve with the Tortilla bread (heated in the oven for a few minutes)