As it is a bank holiday weekend, and as it is write up loads of blog posts Friday, I thought that rather than do another cake recipe I would bring you something for the weekend. Huevos Rancheros ! Basically translated, Ranchers Eggs!
Now this recipe is just perfect for the long weekend as it is traditionally served as a breakfast, but I was thinking that it would make a fabulous brunch served with fresh black coffee and freshly squeezed OJ , to top that perfect start to the day off would be sunshine and to be able to enjoy this dish in the garden. Fingers crossed ! Also if maybe you have over indulged a little the night before, I am only suggesting this as Hubby and I have a table booked tonight at The Bell for date night, you may want to make it just a little spicer to help purge that hangover away! Just saying 😉
This recipe is from Hemsley and Hemlsey, two fab sisters that I have been interested in for a while and not only do they have a new cookery book out, which I have just ordered, but also they can now been seen on our TV’s on a Monday night, channel 4 at 8pm. I know you all know that I am not a big TV fan, but even I have to watch this show. Its just great that more and more of the chefs that I have been following for a while are becoming more mainstream and are helping with the new generation of healthy eating. I hope that my way of eating to nourish, fuel and heal will become a normal part of life to more and more people.
This recipe is refreshing and can be as fiery as you dare make it, the creamy guacamole does help to cool the whole dish down if you do over do it! It is a protein packed, nutritious start to the day and a great alternative and something a little different to the usual Full English, a great way to impress guests and loved ones.
Note : If you have a cooker ring on your BBQ, this would be a great dish to cook outside.
4 large handfuls of spinach, roughly chopped
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 tablespoon ghee or coconut oil
2 garlic cloves, finely diced
2 red peppers, halved lengthways, deseeded and sliced into strips
2 bay leaves
1 teaspoon smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400g tins of tomatoes or 800g fresh tomatoes
200 ml water (100ml if using fresh tomatoes)
Sea salt and black pepper
For the Guacamole
1 large ripe avocado
1 tbsp of extra virgin olive oil
The juice of ½ – 1 lime
2 spring onions or 1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.
Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.
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 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 a 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 and a fab sour dough to scoop up all of the tomato sauce.