We love pasture-reared, deep yellow yolked eggs for breakfast, lunch, and supper. We’re also huge fans of one-pan cuisine: cooking and eating are much more fun than washing-up so this satisfying dish makes for a favorite weekend brunch. It comes together in no time at all, leaving you plenty of time to potter around, read the papers, and relax. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. We serve it with a refreshing watercress salad—basically a big handful of watercress, a squeeze of lemon juice and plenty of extra virgin olive oil.
Huevos Rancheros with Guacamole
1 medium onion, diced
2 garlic cloves, finely diced
1 tbsp ghee or coconut oil
2 red peppers, halved lengthways then sliced into strips
2 cans tomatoes or 10 medium tomatoes approx 800g
2 dried bay leaves
1 tsp smoked paprika
Cayenne or fresh red chili to taste, depends on the strength of your chili
1 small handful of strong cheddar cheese
1 large handful of fresh coriander
½ lime, sliced into 2 thick wedges
1 large ripe avocado
1 tablespoon of extra virgin olive oil
Juice of ½ lime
Spring onion/chives, chopped
½ clove of garlic, chopped
1. Fry the onion, garlic, spices and bay leaves in ghee for 5 minutes until softened but not browned.
2. Add the red peppers and fry for another 5 minutes.
3. Add in the tomatoes, stir, season with salt and pepper and bring to a medium simmer for 10 minutes until you have a thick sauce.
4. Meanwhile, make the guacamole: Scoop out your avocado flesh into a bowl and using a spoon, roughly mash the ingredients together and season.
5. Use a spoon to make 4 holes in the tomato sauce and crack an egg into each one. The eggs will poach in the sauce and will cook in 4 minutes, we like a runny yolk.
6. Sprinkle some seasoning over each yolk and dollop some guacamole between the eggs
7. Serve on a bed of watercress with a wedge of lime
If you like this then try out our Frittata–another great one pot winner that packs in the veggies–any leftovers are perfect for your lunchbox.