Huevos Rancheros

This classic Mexican dish is the perfect one-pan supper – quick and packs a punch!

By The GH Kitchen TeamPublished: 18 October 2012

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Hearst UK

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Yields:

4 serving(s)

Cook Time:

15 mins

Total Time:

15 mins

Ingredients

1
vegetable oil
1
medium red onion, finely sliced1 medium red onion, finely sliced
1
each yellow and red pepper, deseeded and finely sliced
1
red chilli, deseeded and finely sliced
2 x 400 tins chopped tomatoes
½ dried mixed herbs
4
large eggs
Small handful flat-leafed parsley, roughly chopped

Directions

1. Step 1
  Heat oil in a large frying pan over a high heat. Fry onion, peppers and chilli for 3min until just softened. Add tomatoes and dried herbs. Season and simmer for 3min.
2. Step 2
  Break an egg into a small cup. Use a wooden spoon to scrape a hole in the tomato mixture, then quickly drop in the egg. Repeat with remaining eggs, spacing evenly around the tomato mixture. Cover and simmer for 3-5min until the eggs are just set. Sprinkle with parsley and serve with crusty bread.

Per Serving:

Calories: 173
Total carbs: 14 g
Sugars: 12 g
Total fat: 10 g
Saturated fat: 2 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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