Huevos Rancheros By #Diningwithdaveh Recipe by DiningWithDaveH
Huevos Rancheros by #diningwithdaveh Cooking Instructions 25 mins 1 Finely chop onions, peppers, chillis, garlic and mushrooms (you can add or subtract chillis as required, or even change types, but I'd recommend using at least one). Slice lime into quarters and place in the fridge 2 Add 2 or 3 decent chugs of olive oil to a large wok and put on high heat 3 Add chopped onion, peppers, chillis, garlic and mushrooms, then stir fry on mid to high heat for 10 mins to caramelise 4 Add both cans of tomatoes, plus salt and pepper to taste. Bring to the boil, and then simmer on low to mid heat for 8 mins to allow mixture to reduce 5 Once mixture has reduced to an almost stew-like consistency, use a large spoon, or other rounded utensil to make 4 pockets in the mixture (you'll know when it's ready, as the pockets will more or less keep their shape and not dissolve) 6 As quickly as possible, crack all 4 eggs into their respective pockets (this is to ensure that all of the eggs receive similar cooking times) 7 Cover pan with large lid and cook on low to mid heat for 3 mins (this gives you perfect runny eggs -add more time as required for desired consistency) 8 Remove lid and sprinkle fresh chopped coriander across the top 9 Serve to warmed plates immediately (alternatively, you can bring the pan to the table and serve into warmed tortillas with a sprinkle of grated cheese). Add squeeze of lime juice and dash of Tabasco sauce to taste 1 Finely chop onions, peppers, chillis, garlic and mushrooms (you can add or subtract chillis as required, or even change types, but I'd recommend using at least one). Slice lime into quarters and place in the fridge 1 Finely chop onions, peppers, chillis, garlic and mushrooms (you can add or subtract chillis as required, or even change types, but I'd recommend using at least one). Slice lime into quarters and place in the fridge 2 Add 2 or 3 decent chugs of olive oil to a large wok and put on high heat 2 Add 2 or 3 decent chugs of olive oil to a large wok and put on high heat 3 Add chopped onion, peppers, chillis, garlic and mushrooms, then stir fry on mid to high heat for 10 mins to caramelise 3 Add chopped onion, peppers, chillis, garlic and mushrooms, then stir fry on mid to high heat for 10 mins to caramelise 4 Add both cans of tomatoes, plus salt and pepper to taste. Bring to the boil, and then simmer on low to mid heat for 8 mins to allow mixture to reduce 4 Add both cans of tomatoes, plus salt and pepper to taste. Bring to the boil, and then simmer on low to mid heat for 8 mins to allow mixture to reduce 5 Once mixture has reduced to an almost stew-like consistency, use a large spoon, or other rounded utensil to make 4 pockets in the mixture (you'll know when it's ready, as the pockets will more or less keep their shape and not dissolve) 5 Once mixture has reduced to an almost stew-like consistency, use a large spoon, or other rounded utensil to make 4 pockets in the mixture (you'll know when it's ready, as the pockets will more or less keep their shape and not dissolve) 6 As quickly as possible, crack all 4 eggs into their respective pockets (this is to ensure that all of the eggs receive similar cooking times) 6 As quickly as possible, crack all 4 eggs into their respective pockets (this is to ensure that all of the eggs receive similar cooking times) 7 Cover pan with large lid and cook on low to mid heat for 3 mins (this gives you perfect runny eggs -add more time as required for desired consistency) 7 Cover pan with large lid and cook on low to mid heat for 3 mins (this gives you perfect runny eggs -add more time as required for desired consistency) 8 Remove lid and sprinkle fresh chopped coriander across the top 8 Remove lid and sprinkle fresh chopped coriander across the top 9 Serve to warmed plates immediately (alternatively, you can bring the pan to the table and serve into warmed tortillas with a sprinkle of grated cheese). Add squeeze of lime juice and dash of Tabasco sauce to taste 9 Serve to warmed plates immediately (alternatively, you can bring the pan to the table and serve into warmed tortillas with a sprinkle of grated cheese). 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