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

Roasties with Stuffed Chicken Recipe

Roasted Potatoes with Stuffed Chicken Recipe

This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.  

  • Prep in: 10 mins
  • Cook in: 40 mins
Spicy Mexican jacket recipe

Spicy Mexican Inspired Jacket Potato

Really simple to make, and pretty tasty too!  Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.

  • Prep in: 10 mins
  • Cook in: 30 mins
Beijing spiced potato and chicken roast recipe

Beijing Spiced Potato and Chicken Roast

Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.

  • Prep in: 5 mins
  • Cook in: 20-25 mins
Bavarian Potato Salad with griddled Pork Medallions

Bavarian Potato Salad with griddled Pork Medallions

Bavarian Potato Salad with griddled Pork Medallions

Rustle up this tasty Bavarian delight. Bursting with flavour and quick to create, this authentic combination of griddled pork and potato is sure to please any crowd!

  • Prep in: 20 mins
  • Cook in: 10 mins