WARNING: Steenbergs Ltd has become aware that an identity fraudster is falsely using the Steenbergs name and head office address to offer employment and business opportunities to unsuspecting people and businesses. The fraud originates in Nigeria and is in no manner connected to Steenbergs Ltd. There is no Garry Walker or pharmaceuticals or similar business at 6 Hallikeld Close. If you are in the UK, notify Action Fraud at 0300 123 2040.

Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Huevos Rancheros with Guacamole

A delicious recipe from the new 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

Ingredients

4 large handfuls of spinach, roughly chopped

4 eggs

1 large handful of fresh coriander, leaves and stalks roughly chopped

1 small handful of 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 of 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

Method

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.

2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.

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.

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.

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.

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.

7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.

Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, £25)

Photography by Nick Hopper

For more information on Good + Simple, read our blog post here.

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

Niki’s Spiced Apple Cake
14 November 2017, 9:20 amFancy a seriously simple yet delicious sweet treat? Look no further than my autumnal spiced apple cake! Designed and created…... Read more
Recipe for Sticky Ginger Cupcakes
7 November 2017, 8:32 amLet’s warm up with Niki Bakes easy ginger cupcakes! I love how autumnal and warming these little bites of heaven…... Read more
If at first you don’t succeed, chai chai again
25 October 2017, 7:11 amChai is a centuries old beverage which has played an important role in many cultures, most notably in India where…... Read more
Decoration