Huevos Rancheros with Potato Recipe

Mexican huevos rancheros recipe
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 247
Energy (KJ) 1038
Fat 8.9g 12%
Saturated Fat 2.0g 10%
Total Sugars 7.5g 8%
Salt 0.3g 5%

Method

  1. Boil the potatoes for 6-7 minutes and drain.
  2. Heat the oil in a large non-stick pan and cook the onion until softened, add the potatoes and continue cooking until the potatoes just start to crisp a little.
  3. Add the paprika, garlic, sweetcorn and chili and continue cooking for 2-3 minutes. Add the chopped tomatoes and bring to a steady simmer. When the potatoes feel tender, season with salt pepper.
  4. Make 4 sections in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the lovely potato mixture.
  5. Continue cooking until the egg is cooked but yet the yolk is soft, sprinkle with fresh coriander and serve straight from the pan.
  6. Delish served with crisp bread or corn chips.

 

Microwavable version

Place the potatoes into a bowl with about 100ml of water and cook for about 8 minutes on HIGH, until they feel tender, drain. Add the olive oil, onion, paprika, garlic and chilli to the potatoes and cook for a further 3 minutes. Take a medium sized microwavable flat dish and tip the potatoes into it, Add the chopped tomatoes and sweetcorn and microwave again for 3-4 minutes.

Now make 4 sections in the mix and crack an egg into each well. Cover and cook again for 2-3 minutes until the egg is cooked to your liking. Serve with the  coriander, crisp bread, pitta or corn chips.

 

Watch this delicious method in action in the accompanying video below. Discover our wide range of potato recipe videos on our video hub!

 

Ingredients

400g potatoes, peeled and cut into 2cm dice

1 tablespoon olive oil

1 large onion, peeled and diced

1 teaspoon ground paprika

2 garlic cloves, peeled and crushed

100g sweetcorn kernels

1 green chili, deseeded and sliced

1 x 400g can chopped tomatoes

4 medium eggs

Small handful freshly chopped coriander leaves

400g potatoes, peeled and cut into 2cm dice 1 tablespoon olive oil 1 large onion, peeled and diced 1 teaspoon ground paprika 2 garlic cloves, peeled and crushed 100g sweetcorn kernels 1 green chili, deseeded and sliced 1 x 400g can chopped tomatoes 4 medium eggs Small handful freshly chopped coriander leaves

You may also like

Beef Mini Roast with Mustard Crust

Beef Mini Roast with Mustard Crust

Try this delicious beef mini roast with a tasty mustard crust. Team it with sauteéd potatoes and vegetables of your choice.

  • Prep in: 5-10 mins
  • Cook in: 40-50 mins
Boston Style St. Patrick's Day Hash Browns

Boston Style St. Patricks Day Hash Browns

Boston Style St. Patrick's Day Hash Browns

With St Patrick's Day around the corner, we've got the perfect dish to cook up for the occasion. It's a quick, easy and delicious way to celebrate. Enjoy!

  • Prep in: 10 mins
  • Cook in: 20 mins
Cullen skink potato soup recipe

Cullen Skink Potato Soup

This classic soup is perfect for the winter months. It is easy to make and tastes great too! 

  • Prep in: 10 mins
  • Cook in: 30 mins
Jo Pratt's salmon, prawn & leek hotpot recipe

Jo Pratt's Salmon, Prawn & Leek Hotpot

This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.

  • Prep in: 20 mins
  • Cook in: 40 mins