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Huevos Rancheros
Serves 4
- 2 tbsp sunflower or corn oil
- 1 onion, finely chopped
- 3 gaTlic cloves, crushed
- 1 green pepper, cored, seeded, and chopped
- 1-2 fresh green chilies, cored, seeded, and chopped
- 2 large tomatoes, peeled, seeded, and diced
- 1 tsp ground cumin
- 114 tsp sugar
- salt
- 2 tbsp vinegar
- 4 eggs
- cilantro sprigs to garnish
STEPS :
- Heat the oil in a skillet, add the onion, garlic, green pepper, and chilies, and
cook gently, stirring occasionally, for about 5 minutes until the onion is soft.
- Add the tomatoes, cumin, sugar, and salt to taste and simmer, stirring occasionally,
for 10 minutes or until the mixture is thick.
- Meanwhile, poach the eggs: add the vinegar to a large pan of boiling water. Lower
the heat so that the water is simmering and slide in the eggs, one at a time. Swirl
the water around the eggs to make neat shapes. Simmer for 4 minutes. Lift out with
a slotted spoon.
- Taste the tomato sauce for seasoning, and ladle onto serving plates. Top each of
the servings with a poached egg and garnish with a cilantro sprig.
HUEVOS RANCHEROS WITH CHEESE
Fry the eggs instead of poaching them. Transfer the eggs to serving plates, top
with the sauce, and sprinkle with 112 cup (60 g) grated aged Cheddar cheese. Serve
immediately.
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