RecipesEggs And Dairy

Huevos Rancheros Recipe with Guacamole

A delicious recipe from the cookbook Good +Simple by the lovely Hemsley & Hemsley sisters.

Huevos Rancheros Recipe with Guacamole
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Ingredients

For the recipe:
  • 4 large handfuls spinach, roughly chopped
  • 4 eggs
  • 1 large handful fresh coriander, leaves and stalks roughly chopped
  • 1 small handful grated mature Cheddar
FOR THE TOMATO SAUCE
  • 1 large onion, diced
  • 1 tablespoon ghee or coconut oil
  • 2 garlic cloves, diced
  • 2 red peppers, halved lengthways, deseeded and sliced into strips
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • A pinch cayenne pepper or finely diced fresh red chilli, to taste
  • 2 x 400g tins of tomatoes or 800g fresh tomatoes
  • 200ml water (100ml if using fresh tomatoes)
  • Sea salt and black pepper
FOR THE GUACAMOLE
  • 1 large ripe avocado
  • 1 tablespoon extra virgin olive oil
  • Juice of ½–1 lime
  • 2 spring onions or 1 small handful of fresh chives, chopped
  • 1 handful of fresh coriander leaves, chopped

A delicious recipe from the cookbook Good +Simple by the lovely Hemsley & Hemsley sisters.

“There is nothing better than eggs for breakfast (perhaps even in bed!), especially when paired with a spicy tomato sauce to wake up your taste buds and warm your tummy.”

SERVES 2

Method

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1 First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
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2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
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3 Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
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4 Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
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5 Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
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6 Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
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7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
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Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, £25)
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Photography by Nick Hopper
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For more information on Good + Simple, read our blog post here.