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

Alex Mackay's roast King Edwards with lamb cutlets, smoked paprika, peppers, onions & olives recipe

Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives

"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."

  • Prep in: 10 mins
  • Cook in: 30 mins
Hugh Fearnley-Whittingstall's potato peel soup recipe

Potato Peel Soup Recipe by Hugh Fearnley-Whittingstall

"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.

  • Prep in: 10 mins
  • Cook in: 20 mins
Potato and mushroom omelette recipe

Low in sat fat

High protein

Potato and mushroom omelette

Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.

  • Cook in: 20 mins
Warming Winter Traybake with Duck & Shallots

Warming Winter Traybake with Duck & Shallots

Warming Winter Traybake with Duck & Shallots

Embrace the winter season with this warming traybake. Featuring a beautiful combination of potatoes, duck and shallots, this recipe is great for a cosy night in with friends and family.

  • Prep in: 10 mins
  • Cook in: 1.5 hours / 90 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union