Although I can’t drink, eat, cleanse or exfoliate in anything containing milk, thankfully for me (for the time being and hopefully forever, please God, *praying hands), I can still eat eggs in moderation. A fantastic feat for someone like me, who, until time began would literally crack an egg over anything needing sprucing up. Whether it’s egg and soldiers, scrambled egg on toast, egg on a curry (don’t knock it until you’ve tried it) or the humble boiled egg sliced over a summer salad, I’m a big fan of the yellow and white stuff. So much so, I have an actual egg supplier in the countryside who supplies the freshest, most yellow eggs you could ever lay eyes upon.
Weekends for me are all about the egg – have I said the word ‘egg’ enough yet? On the whole, I pretty much plan my Saturday and Sunday all around an epic breakfast, containing none over than the King of the breakfast materials – the egg. For some reason a few weeks ago, I woke up with the most agonising hunger pang I’d experienced in a good week (I’m always hungry if you hadn’t noticed already) and felt an overwhelming need to rustle up something a bit more special than my usual scrambled concoction. After roaming through my cupboards, I stumbled upon a nice tin of tomatoes, sugar and a delicious crusty cob from BFree. Suddenly my mind catapulted back to a recipe I used to throw together many moons ago called Huevos Rancheros, AKA, Mexican breakfast eggs. This dish is extremely easy to make and uses up the store cupboard essentials you usually have lying around – all you need on the side is a warm, crusty cob smothered in butter to mop up the sweet and spicy juices.
- 2 eggs
- 400ml tin chopped tomatoes
- Tsp sugar
- Tsp oregano
- 1 red onion
- 1 red pepper
- 1 tsp Bull’s Eye New York Steakhouse Sauce (optional)
- Salt & pepper
- Knob of butter (I use Pure Free From sunflower spread)
- Sprinkling chilli flakes
- 1 garlic clove
- Violife cheese
- Pre-heat the oven to 190C.
- Chop the onion and garlic clove. Grate two slices of cheese in preparation.
- Heat a knob of butter in a saucepan, add the red onion and red pepper and cook until soft.
- Add the garlic and fry until golden. Pour in the tin of tomatoes and tsp of oregano and stir well.
- Season with salt and pepper. Add a sprinkling of chilli flakes to taste and a tsp of sugar.
- Add a drizzle of the steakhouse sauce and stir.
- Leave to simmer for 5-8 minutes.
- Transfer the sauce into an oven proof dish and make two hollows in the sauce.
- Crack the two eggs into each hollow.
- Sprinkle over the grated cheese and then bake in the oven for 20-25 minutes until the eggs are cooked.
- Warm a baguette up in the oven (usually for around 5-7 minutes according to pack instructions) and smother with butter.
- Serve straight out of the ovenproof dish or in a bowl.