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

Boil the potatoes for 6-7 minutes and drain.

In a large frying pan gently cook the onion in the olive oil until softened, add the potatoes and continue cooking until the potatoes just start to crisp a little.

Add the paprika, garlic, sweetcorn and chili and continue cooking for 2-3 minutes. Pour in the tinned tomatoes and bring to a steady simmer. When the potatoes feel tender, season with salt and milled pepper. Make 4 wells in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the lovely potato mixture. Continue cooking until the egg is cooked but yet the yolk is soft, sprinkle with fresh coriander and serve straight from the pan.
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, until they feel tender, drain. Add the olive oil, paprika, onion, 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, Mix in the tinned tomatoes and sweetcorn and microwave again for 3-4 minutes.

Now make 4 wells 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 chopped fresh 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 large onion, diced

2 garlic cloves, crushed

1tbsp olive oil

100g sweetcorn

1 tsp paprika

1 green chili, sliced

1 tin of chopped tomatoes

4 medium eggs

Fresh coriander

400g potatoes, peeled and cut into 2cm dice 1 large onion, diced 2 garlic cloves, crushed 1tbsp olive oil 100g sweetcorn 1 tsp paprika 1 green chili, sliced 1 tin of chopped tomatoes 4 medium eggs Fresh coriander

You may also like

Tandoori Style Chicken and Potatoes Recipe

Tandoori Style Chicken and Potato Recipe

Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!

  • Prep in: 20 mins
  • Cook in: 20 mins
Chunky potato and chicken soup recipe

Chunky Potato and Chicken Soup

Why not put the leftovers from your roast chicken to use?  This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.

  • Prep in: 10 mins
  • Cook in: 15 mins
Summer Fruity Potato Salad Recipe

Potato & Fruit Summer Salad Recipe

Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!

  • Prep in: 6 mins
  • Cook in: 10 mins
Les Gnocchi Glacés dans ses Sucs, Fricassée de Champignons et Fèves Recipe

Gnocchi Fricassee with Mushrooms & Beans Recipe

Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.

  • Prep in: 10 mins
  • Cook in: 30 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo