Huevos rancheros

This Mexican recipe is more well known as a brunch dish, but I also love it as a midweek supper. You can also add spinach, chard, kale, grated courgettes and olives. And it’s gluten free, too.

SERVES 4

PREPARATION TIME

15 minutes

COOKING TIME

15 minutes

2tbsp olive oil

1 onion, halved and thinly sliced

1 red pepper, cored, deseeded and thinly sliced

4 garlic cloves, crushed

2tsp chilli flakes

2 x 400g tins cherry tomatoes

1tbsp tomato purée Sea salt

4 medium free-range eggs

80g feta cheese

1tbsp freshly chopped flat-leaf parsley

4 slices of toasted sourdough bread, to serve

1 Put a large frying pan over medium heat and add the oil. Stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5min, stirring every min or so.

2 Next, stir in the cherry tomatoes and tomato purée. Season with sea salt and freshly ground black pepper, stir well and cook for a further 5min.

3 Use a spoon to make 4 small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce.

4 Sprinkle over the feta and put a lid on top. Cook for 4-5min, or for a longer or shorter time, depending on how you like your eggs cooked.

5 Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish, and serve with slices of sourdough toast for dipping.