ranch style eggs
How to make ranch style eggs recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 onion, finely sliced
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
400 g (13 oz) can cherry tomatoes
200 g (7 oz) roasted red and yellow peppers in oil from a jar, drained and roughly
chopped
4 eggs
salt and pepper
4 tablespoons finely chopped fresh coriander, to garnish
Method:
Heat the oil in a large frying pan and add the onion, chilli, garlic, cumin and oregano.
Fry gently for about 5 minutes or until soft, then add the tomatoes and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water. Season well.
Make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are just set.
Serve immediately, garnished with chopped coriander.
For spicy Mexican-style scrambled eggs, heat 1 tablespoon each olive oil and butter in a large frying pan. Whisk together 8 eggs with 1 crushed garlic clove, 1 finely chopped red chilli, 1 teaspoon dried oregano and 1 teaspoon ground cumin.
Season, pour into the frying pan and cook over a medium-low heat, stirring often or until the eggs are scrambled and cooked to your liking. Serve with warm tortillas and garnish with chopped fresh coriander. Total cooking time 10 minutes.
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| ranch style eggs |
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