Huevos Rancheros with Guacamole
Contributed by
Honest to Goodness Community
Serves
2
- First, make the tomato sauce. Fry the onion in the coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
- Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
- Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
- Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
- Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
- Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
SHORT DESCRIPTION
This satisfying dish makes a wonderful weekend breakfast, brunch or lunch. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. Quick and easy to make. From the book 'Good + Simple' by Hemsley+ Hemsley
DESCRIPTION
- First, make the tomato sauce. Fry the onion in the coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
- Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
- Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
- Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
- Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
- Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
INGREDIENTS
4 large handfuls of spinach, roughly chopped
4 eggs
1 large handful of fresh coriander, leaves and stalks roughly chopped
1 small handful of grated mature Cheddar
FOR THE TOMATO SAUCE
1 large onion, diced
1 tbsp organic coconut oil
2 garlic cloves, diced
2 red peppers, sliced into strips
2 organic bay leaves
1 tsp smoked paprika
A pinch of cayenne pepper, to taste
2 x 400g tins of whole peeled tomatoes
200ml water
Celtic sea salt and organic black pepper
FOR THE GUACAMOLE
1 large ripe avocado
1 tablespoon organic extra virgin olive oil
Juice of ½–1 lime
2 spring onions or 1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
Method
