Mexican breakfast

    15 min

    This is my version of huevos rancheros. Courgettes are in season now, so I used them in the sauce and served my breakfast with a slice of sourdough bread instead of tortillas. It’s delicious to spread some mashed and garnished avocado on the toast too.

    1 person made this

    Serves: 1 

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 1 garlic clove, crushed
    • 120g courgette, cut into chunks
    • 150g tinned chopped tomatoes
    • 1 tablespoon Worcestershire sauce
    • salt
    • black pepper or cayenne pepper
    • 6 cherry tomatoes, halved
    • 1 large egg
    • 1 handful fresh basil leaves, chopped

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the oil in a lidded frying pan over a medium heat, add the onion and garlic and saute until translucent, about 3 minutes. Add the courgette and cook for a further 5 minutes.
    2. Add the chopped tomatoes, Worcestershire sauce, salt and pepper and let it cook for a few more minutes so the sauce starts to reduce down.
    3. Put in the cherry tomatoes and mix it all together.
    4. Make a hole in the middle of the sauce and break the egg into it.
    5. Put the lid on the pan and cook until the white is firm, 3 to 4 minutes.
    6. Sprinkle with basil and serve.

    See it on my blog

    See this recipe on Rainbow on the Plate

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