Created by Brett Sutton, head chef and owner of The White Post
Huevos rancheros is an amazing Mexican breakfast dish, served with soft tortillas. My version has a few added extras and would make for an ideal brunch or light lunch dish. In fact, it would be a perfect midweek dinner dish too, so is a good bet any time of the day!
What you’ll need
2 Dabbling Free free range goose eggs
2 medium red onions, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 cloves of black garlic, finely sliced
2 tbsp. rapeseed oil
1 green chilli, finely sliced without seeds
150g chorizo, diced around 1cm thick
400g tin of good quality chopped tomatoes
1 red pepper, deseeded and diced around 2cm
2 tbsp. tomato puree
1 tsp. smoked paprika
Salt and pepper to taste
Small bunch of fresh coriander, just picked
50ml natural yoghurt
Let’s get cooking
Pre-heat your oven to 180 C (gas mark 6).
Over a medium heat, drizzle the rapeseed oil into a heavy-based ovenproof frying pan, then add in the sliced red onion along with both the black and white garlic, cooking gently for 3-4 minutes to soften.
Now add the chorizo and red pepper cooking gently for another 3-4 minutes, before stirring in the chopped tomatoes, tomato puree and smoked paprika. Slowly bring up to a bubbling heat, then drop in the green chillies, tasting and adjusting with seasoning of salt and pepper. On either side of the pan, make a well with a spoon and crack in a goose egg on each side, then sprinkle a little salt and pepper over each egg.
Cook for a minute or so on a full heat, then place in the oven for around 8 minutes to gently cook the eggs. They should be cooked but still a little soft, so once they have reached this stage remove from the oven and top with the yoghurt and fresh coriander.
You can serve as they do in Mexico with a soft tortilla, or I quite like thick toasted brioche instead.
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