‘A Mexican inspired breakfast. Baked eggs with a spicy tomato salsa.’
The other day we wanted to be a bit adventurous with our breakfast. We’ve been having weetabix and milk way too often lately – if we remember to eat breakfast that is! We’re trying to be good by eating healthier food so we didn’t want to go for the standard ‘nip to the shop and grab some sweet pastries’ idea. After a bit of thinking we decided to go for a dish we’ve wanted to try and cook for a while, Mexican eggs (or Huevos Rancheros as it’s said in Mexico)
Nathan and I love Mexico. We went on our honeymoon to Mexico nearly 3 years ago (I cannot believe we’re coming up to our 3 year anniversary!) and loved everything about it – especially the food. When in Mexico we didn’t get to try Mexican eggs but we roughly knew what was in the dish. We like to be creative in the kitchen so we just went for it with the ingredients we had.
The main base of this recipe is tomatoes, and Nathan and I aren’t usually fans of them. Unless they’re covered or mixed in with tons of spices we stay clear of them. The great thing about this recipe is the herbs and spices work really well with the tomatoes. We actually used hot chili powder because we like spicy dishes, but you can always use a different chili powder depending on how spicy you like your food.
Making the wells for the eggs was slightly tricky. You have to be very quick from making the well to cracking the egg in. If you don’t fancy having to rush at this bit you can always cook the eggs separately and then add them all together when serving. We did a mix of pan frying and baking the eggs under the grill – this helped cook up the eggs nicely. If you don’t have a grill you should be able to cook them further in the oven. I can imagine they should cook well at 170°C in a fan-assisted oven for 5 minutes. This will be something you’d have to judge yourself.
It was so nice to have something different, but also filling, for breakfast. We enjoyed it so much we’ve actually remembered the ingredients, which I’m really excited to share with you today! Because of the spiciness of this dish I wouldn’t recommend this for children, but if you take out the chili powder, I can’t see why a child wouldn’t love this dish too!
Mexican Eggs (Huevos Rancheros)
A Mexican inspired breakfast. Baked eggs with a spicy tomato salsa.
- 4 eggs
- 400 g tinned chopped tomatoes
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp garlic salt
- 1 tsp oregano
- A squeeze of half a lime
- Salt and pepper to season
Spray a deep non-stick frying pan with cooking oil and place over a medium-high heat. Whilst heating up pre-heat the grill to a medium heat. Add the chopped tomatoes to the frying pan and cook for 1-2 minutes, stirring occasionally. Add the spices, garlic salt and oregano, season with salt and pepper to taste, and cook for a further 2-3 minutes, occasionally stirring. Squeeze in the lime juice and stir.
Make a well in the sauce and crack an egg into it, then repeat with the remaining eggs. Continue to cook for 1-2 minutes. Place the frying pan under the grill and cook until eggs are to your liking.
Serve on top of a warmed tortilla or toast, or on it's own if you prefer. Tuck in and enjoy!
As an alternative, cook up the sauce as instructed and poach or fry eggs separately, then serve together.
If you try cooking this dish I really hope you enjoy it as much as we did! It’s one of those recipes where realistically you can put however much of the spices and herbs you’d like until it tastes right for you. If you do give this recipe a go please send me some photos, I’d love to see them!