Hemsley & Hemsley - Huevos Rancheros with Guacamole
Recipe
- Category
- Breakfast, Guest Recipes, Main Meals
Description
Fabulous recipe from Hemsley and Hemsleys second bestselling cookbook. A delicious breakfast, lunch, dinner or weekend brunch option. Easy and quick to make and packed with nutrients such as vitamin D (eggs), B vitamins (eggs), vitamin K (spinach), vitamin C and lycopene (tomatoes). Beneficial for heart health, bones, anti-inflammatory and packed with antioxidants.
The vibrancy of the dish also engages children, so give this a try at the weekend and get everyone involved to enjoy both the making and eating!
Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper Prep time: 10 minutes Cook time: 15 minutes Serves: 2
The vibrancy of the dish also engages children, so give this a try at the weekend and get everyone involved to enjoy both the making and eating!
Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper Prep time: 10 minutes Cook time: 15 minutes Serves: 2
Ingredients
- 4 large handfuls of spinach, roughly chopped
- 4 eggs
- 1 large handful of fresh coriander, leaves and stalks roughly chopped
- 1 small handful of grated mature Cheddar FOR THE TOMATO SAUCE
- 1 large onion, diced
- 1 tbsp. ghee/coconut oil
- 2 garlic cloves, diced
- 2 red peppers sliced into strips
- 2 bay leaves
- 1 tsp. smoked paprika
- A pinch of cayenne pepper or finely diced fresh red chilli, to taste
- 2 x 400g tins of tomatoes/800g fresh tomatoes
- 200ml water (100ml if using fresh tomatoes)
- Sea salt and black pepper FOR THE GUACAMOLE
- 1 large ripe avocado
- 1 tbsp. extra virgin olive oil
- Juice of 1 lime
- 2 spring onions/1 small handful of fresh chives, chopped
- 1 handful of fresh coriander leaves, chopped
Method
- First make the tomato sauce. Fry the onion in the ghee/ coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
- Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
- Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
- Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
- Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
- Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
Enjoy!
