Huevos Rancheros
Serves 4
INGREDIENTS:
2 tbsp olive oil
1 onion, halved and thinly sliced
1 red pepper, thinly sliced
4 cloves of garlic, crushed
2 tsp dried chilli flakes
2 x 400g tins of cherry tomatoes
1 tbsp tomato paste
4 organic eggs
80g feta cheese
1 tbsp fresh flat leaf parsley, chopped
Sea salt and freshly ground black pepper
4 slices of toasted sourdough bread, to serve
METHOD:
1. Place a large frying pan over a medium heat and add two tablespoons of olive oil. Then stir in the onions, red pepper, garlic and dried chilli flakes. Reduce the heat to low and cook for five minutes, stirring every minute or so.
2. Next stir in the tinned cherry tomatoes and tomato paste. Season with sea salt and freshly ground black pepper and stir well and cook for a further five minutes.
3. Use a spoon to make four small wells in the tomato sauce, then crack in the eggs so they poach in the sauce.
4. Sprinkle the feta cheese on top, and place a lid on top. Cook for 4-5 minutes, or longer or less depending on how you like your eggs cooked.
5. Serve with a sprinkle of the flat leaf parsley on top and slices of sourdough toast for dipping.
recipe from
Clodagh’s Weeknight Kitchen
