Huevos Rancheros

Source:  Family Circle "Step by Step mexican Cooking" p.10, Sydney: Murdoch Books, 1993.
Preparation time: 1 hour (due to the first 3 steps. Substitute red capsicums with red capsicum paste in a jar if preferred, and if you can find it. Can then skip steps 1-3).
Cooking time: 35 minutes
Serves: 6
 
 
  • 2 small red capsicums, halved and seeded (or red capsicum paste)
  • 2 teaspoons olive oil
  • 2 extra teaspoons olive oil
  • 1 teaspoon ground oregano
  • 1 small onion, finely chopped
  • 1 green capsicum,  finely chopped
  • 2 tablespoons tomato paste
  • 2 pickled jalapeno chillies, finely sliced
  • 6 x 15 cm tortillas
  • 6 eggs, fried or poached
  • half cup grated Cheddar cheese

 
 

1)  Brush red capsicums with oil. Grill 12-15 minutes or until skin is black. 

2)  Cover with damp tea-towel until cool. Peel off skin.

3)  Place capsicum flesh in food processor bowl. Process 30 seconds or until smooth. Set aside.

4)  Heat extra oil in a medium pan. Add oregano, onion, green capsicum and tomato paste. Cook until soft.

5)  Stir in red capsicum puree and chillies. Heat gently, stirring 1 minute.

6)  To serve, place one fried or poached egg into a tortilla. Top with a tablespoon of capsicum sauce and sprinkle with Cheddar.