Huevos Rancheros (or Spanish style baked eggs) really is a brunch classic. Full of flavour, packed with protein and so easy to make too.
Huevos Rancheros
Comfort food comes in many guises from soups to pastas. For me, this simple baked eggs dish from Spain is real honest to goodness comfort food.
Why you’ll love this
- It’s quick to make, ready in less than half an hour start to finish.
- This is healthy low carb food.
- The taste of all those spices and veggies together is just amazing.
- It’s a great recipe for using up bits and pieces of vegetables leftover in the fridge
Ingredients for baked eggs Spanish style
2 eggs, well they are the stars of the dish! Tomatoes, courgette/zucchini, a red pepper, onion and sweetcorn (optional)
The spice element – chilli, garlic and ginger.
Herbs – fresh basil and coriander.
Other ingredients – olive oil and either sherry or sherry vinegar.
Options
You can use dried chilli flakes for this recipe instead of fresh chillis.
Use any veggies you have to hand here
How to make this
First heat your olive oil in a heavy-based pan. While that is warming start chopping that veg. You want everything diced, and lovely and colourful it looks too!
Start by tossing the onions into the pan and softening them, add the garlic, chillis, peppers and ginger. Stir and cook until everything is softened. Add the tomatoes and the sweetcorn.
Chop or tear the basil and coriander and add to the pan. Now add a good slug of the sherry vinegar or sherry.
Tip everything into an ovenproof dish if you aren’t using an oven-proof skillet.
Press down two indents and break your eggs in so that they sit nicely in the hollows you’ve just made. Season with salt and pepper and pop into a medium-hot oven for about 10 minutes or until eggs cooked to your liking.
How to serve this
I like to serve my Spanish eggs just with hunks of crusty bread to dip into that eggy, tomato saucy goodness. Of course, you could easily serve this with pitta bread, homemade tacos or whatever you like. It really calls for something to mop up all that juiciness.
Enjoy the comforting, warming and fabulous sunshine in a bowl, yum!
Looking for more quick and easy egg dishes to try? Then check these out before you go;
Greek-style wild greens with eggs
Frittata with mint spinach and feta
Super simple goat’s cheese and sage frittata
Savoury tomato and cheese clafoutis
Kale and spinach souffle omelette
Huevos Rancheros (baked Spanish Eggs)
Ingredients
- 1 tbsp olive oil
- 2 tbsp chopped onion
- 1 clove garlic minced
- 1/2 tsp minced green chilli
- 1/2 tsp minced red chilli
- 4 small tomatoes
- 1/2 cup courgette/zucchini chopped
- 1/2 cup red pepper chopped
- 1/2 cup yellow pepper chopped
- 1/2 cup sweetcorn
- 1/2 tsp grated fresh ginger
- 2 tbsp sherry/sherry vinegar
- 1 tbsp fresh basil leaves torn
- 1 tbsp fresh coriander leaves torn
- 2 eggs
- 1/8 tsp salt
Instructions
- First heat your olive oil in a heavy-based pan. While that is warming start chopping that veg. You want everything diced, and lovely and colourful it looks too!
- Start by tossing the onions into the pan and softening them for 2 minutes, add the garlic, chillis, peppers and ginger. Stir and cook until everything is softened about 5 minutes. Add the tomatoes and the sweetcorn.
- Chop or tear the basil and coriander and add to the pan. Now add a good slug of the sherry vinegar or sherry.
- Tip everything into an ovenproof dish if you are not using an oven-proof skillet. Press down two indents and break your eggs in so that they sit nicely in the hollows you've just made. Season with salt and pepper and pop into a medium-hot oven for about 10 minutes or until eggs cooked to your liking.
- Serve with crusty bread
Notes
Nutrition
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