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.

ranch style eggs