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Eggs Rancheros

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Ingredients

Oil, for frying
2 corn tortillas, several days old, cut into strips
2 fresh green jalapeño chillies
1 garlic clove
4 spring onions (scallions)
1 large tomato
8 eggs, beaten
150ml/¼ pint/⅔ cup single (light) cream
Chopped fresh coriander (cilantro)
Salt and ground black pepper

Details

Serves: 4


Method

1. Heat 1cm/½in oil in a frying pan until very hot, watching it closely. Fry the tortilla strips until golden, turning occasionally; drain on kitchen paper.


2. Spear the chillies on a long-handled metal skewer and roast them over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Alternatively, dry fry them in a griddle pan until the skins are scorched. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.


3. Meanwhile, crush the garlic and chop the spring onions finely. Cut a cross in the base of the tomato. Place it in a heatproof bowl and pour over boiling water to cover. After 3 minutes lift the tomato out using a slotted spoon and plunge it into a bowl of cold water. Leave for a few minutes to cool.


4. Drain the tomato, remove the skin and cut it into four pieces. Using a teaspoon scoop out the seeds and the core, then dice the flesh finely.


5. Remove the chillies from the bag and peel off the skins. Cut off the stalks, then slit the chillies and scrape out the seeds. Chop the flesh finely. Put the eggs in a bowl, season with salt and pepper and beat lightly.


6. Heat 15ml/1 tbsp oil in a large frying pan. Add the garlic and spring onions and fry gently for 2-3 minutes until soft. Stir in the diced tomato and cook for 3-4 minutes more, then stir in the chillies and cook for 1 minute.


7. Pour the eggs into the pan and stir until they start to set. When only a small amount of uncooked egg remains visible, stir in the cream so that the cooking process is slowed down and the mixture cooks to a creamy mixture rather than a solid mass.


8. Stir the chopped coriander into the scrambled egg. Arrange the tortilla strips on four serving plates and spoon the eggs over. Serve at once.

Energy 324Kcal/1355kj; Protein 18.4g; Carbohydrate 17.8g, of which sugars 3.1g; Fat 20.9g, of which saturates 8.3g; Cholesterol 477mg; Calcium 146mg; Fibre 1.2g; Sodium 254mg

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