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huevas rancheros in pan

Huevos Rancheros (Spanish Baked Eggs)

Karon Grieve
This is a super easy and quick recipe that makes the perfect brunch, lunch or supper dish.
4.34 from 6 votes
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course breakfast or main
Cuisine Spanish
Servings 1 person
Calories 488 kcal

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

This recipe is for one serving but can very easily be scaled up to suit more people.
Mix and match the veggies you use here, this is a great recipe for using up bits and pieces in the fridge.
Use dried chilli flakes instead of fresh chilli. Use just 1/2 tsp.

Nutrition

Calories: 488kcalCarbohydrates: 51gProtein: 21gFat: 25gSaturated Fat: 5gCholesterol: 327mgSodium: 472mgPotassium: 1932mgFiber: 11gSugar: 23gVitamin A: 7487IUVitamin C: 321mgCalcium: 98mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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