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

Thai potato and chicken curry recipe by Jo Pratt

Thai Potato and Chicken Curry Recipe by Jo Pratt

This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish.  Then simply add some chicken and a few spices. 

  • Prep in: 5 mins
  • Cook in: 25 mins
Spanish tortilla with paprika and parsley recipe

Low sat fat

Spanish Tortilla with Paprika and Parsley

Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.

  • Prep in: 10 mins
  • Cook in: 25 mins
Chorizo and Potato Homemade Tapas Recipe

Chorizo and Potato Homemade Tapas Recipe

With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?

  • Prep in: 10 mins
  • Cook in: 6 mins
Oven chips homemade style recipe

Homemade Chips Recipe

Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.

  • Prep in: 5 mins
  • Cook in: 35 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union