This breakfast ticked all the boxes for me! Tomatoes are my number one vegetable (I know some people think it’s a fruit!) and I love eggs. So what could be better for breakfast than Huevos Rancheros (translation from spanish “rancher’s eggs”) which is popular in Mexican rural farms.
This is my version of Huevos Rancheros. Courgettes are in season now, so I used them in the sauce and served my breakfast with a slice of sourdough bread instead of tortillas. It’s delicious to spread some mashed and garnished avocado on the toast too.
At this time of the year we are spoiled for choice with vegetables. So canned tomatoes could be replaced with fresh ones, especially if they are bought from local farmers as they are so much tastier than the shop bought ones. We have a farmers market locally every Wednesday and I’m becoming a regular customer there. The fruit and vegetables are full of flavour and so delicious and they sell fresh eggs too. I think quality and organic products make all the difference when it comes to cooking!
Ingredients – Serves 1
- 1 tablespoon of olive oil;
- 1 small onion, chopped;
- 1 garlic clove, crushed;
- 150g of chopped tomatoes (from the tin);
- 120g courgette, cut into chunks;
- 6 cherry tomatoes, halved;
- 1 big egg;
- sea salt and cayenne pepper to taste ( cayenne pepper is very hot, so you might want it to replace with black pepper);
- 1 tablespoon of Worcester sauce;
- handful of fresh basil, chopped.
- Heat the oil in a lidded frying pan over a medium heat, add the onion and garlic and saute for a few minutes. Then add the courgettes and cook for a further 5 minutes.
- Add the chopped tomatoes, Worcester sauce, salt and pepper and let it cook for a few more minutes so the sauce starts to reduce down.
- Put in the cherry tomatoes and mix it all together.
- Make a hole in the middle of the sauce and break the egg into it.
- Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the white is firm.
- Sprinkle with basil and the dish is ready to serve.