Summary
This recipe is fabulous for a lazy sharing Sunday brunch, and it will really hit that bacon sandwich craving you may have after a little overindulgence on a Saturday night! There are so many different recipes for Huevos Rancheros that it is difficult to find out which is the original. Traditionally it is a hot, smokey flavoured tomato salsa, served over a crispy bottomed fried egg all on a toasted tortilla. I read somewhere that there are as many variations on Huevos Rancheros as there are families in Mexico! So, hopefully that means that anything goes!
To make this a little more healthy, and remove the gluten element from the recipe it has been replaced with a sweet potato base and the fried egg has been replaced with poached. This recipe really ramps up the flavours chilli, paprika, and smokey chipotle flavours yet maintains a good balance with added protein of egg and feta cheese. The recipe makes enough for two apart from you needing to add an extra egg. It is great as a sharing plate for supper too!
Ingredients
- Serves 2
- 1 medium sweet potato
- 2 tbsp coconut oil
- 6 medium ripe tomatoes
- Pinch or two of sea salt
- 1 cup of black beans, soaked if using dried.
- 1 medium red onion finely chopped (Two if small)
- 6 jalapeño chillies
- 2 spring onions finely chopped
- 2 tbsp finely chopped coriander
- 3 cloves of garlic
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbsp chipotle paste
- 1 medium organic free range egg
Method
- Heat the oven to around 200 degrees.
- Add the coconut oil to a baking tray and place in the oven until melted.
- Slice the sweet potatoes lengthways and place on the baking tray coating both sides. Leave to roast keeping an eye on them.
- Finely chop two tomatoes, half the red onion and the spring onion, place in a bowl and throw in a good pinch of salt.
- Chop the jalapeño peppers and add to the same bowl along with a Tbsp of the coriander. Mix all ingredients together well and place in the fridge to allow the flavours to infuse.
- NOTE: Check sweet potatoes!!
- Finely chop the garlic remaining half red onion and tomatoes.
- Add the Tbsp oil to a heavy based frying pan and melt over a medium heat
- Add the garlic, red onion, paprika and cumin. Cook for a five minutes until translucent.
- Stir in the chipotle paste and cook for another minute or so.
- Add the tomatoes and season with a pinch of salt. Cook until softened.
- Stir in the the black beans and set to a low heat whilst you cook your egg.
- NOTE: Check the sweet potatoes if you haven't already!
- Poach or fry your egg to your liking.
- Assemble the brunch with the sweet potato as the base, add the egg and then the spicy tomato sauce around the egg white.
- Crumble the feta cheese over the sweet potato.
- Finely slice the spring onion and sprinkle over the dish with the remaining coriander.
- Optional: Ramp up the heat by adding some chilli flakes over the egg, or, add some sliced avocado on the side.
Nutritional Content (per serving)
Calories
434kcal
Fat
20g
Sat Fat
13g
Protein
16g
Carbs
51g
Sugar
20g
Fibre
13g
