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Huevos Rancheros
Translating to ‘ranch eggs’, this is our spin on a classic Mexican vegetarian breakfast.

Huevos Rancheros

Servings: 4

Ingredients

NOMU Extra Virgin Olive Oil
1 red onion, finely chopped
1 red pepper, deseeded and chopped
1 clove garlic, crushed
125g ripe baby tomatoes, halved
1 tbsp NOMU Peri Peri Rub
1 tin (410g) tomato purée
NOMU Sea Salt and NOMU Black Pepper, to season
4 free-range or organic eggs

To serve:
2 tbsp tomato pesto
Coriander, to garnish
4 tortillas, grilled or toasted
1 avocado, sliced

Directions

Heat the Olive Oil in a frying pan over medium heat and sauté the onions until soft and translucent. Add the peppers and garlic and sauté for 2-3 minutes. Add the baby tomatoes and NOMU Peri Peri Rub and continue to sauté for a couple more minutes until well combined and fragrant. Add the tomato purée, season with salt and pepper and leave to simmer gently for about 10 minutes.

Using the back of a spoon, make four wells in the sauce and add a little extra Olive Oil. Crack the eggs into the wells and leave to fry for a few minutes until the eggs have just set and are cooked through.

Drizzle the tomato pesto over the Huevos Rancheros, garnish with coriander and serve immediately with warm tortillas and chopped avocado.

Ingredients

NOMU Extra Virgin Olive Oil
1 red onion, finely chopped
1 red pepper, deseeded and chopped
1 clove garlic, crushed
125g ripe baby tomatoes, halved
1 tbsp NOMU Peri Peri Rub
1 tin (410g) tomato purée
NOMU Sea Salt and NOMU Black Pepper, to season
4 free-range or organic eggs

To serve:
2 tbsp tomato pesto
Coriander, to garnish
4 tortillas, grilled or toasted
1 avocado, sliced

Directions

Heat the Olive Oil in a frying pan over medium heat and sauté the onions until soft and translucent. Add the peppers and garlic and sauté for 2-3 minutes. Add the baby tomatoes and NOMU Peri Peri Rub and continue to sauté for a couple more minutes until well combined and fragrant. Add the tomato purée, season with salt and pepper and leave to simmer gently for about 10 minutes.

Using the back of a spoon, make four wells in the sauce and add a little extra Olive Oil. Crack the eggs into the wells and leave to fry for a few minutes until the eggs have just set and are cooked through.

Drizzle the tomato pesto over the Huevos Rancheros, garnish with coriander and serve immediately with warm tortillas and chopped avocado.

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