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  • cuffclaire

Huevos Rancheros


2 kale leaves, finely chopped

1⁄2 onion, finely chopped

1⁄2 green pepper, finely chopped

1⁄2 red pepper, finely chopped

1⁄2 small bird’s eye chilli, finely chopped

1⁄2 courgette, finely chopped

1 garlic clove, finely chopped

800ml tomato passata

1tbsp coconut oil

knob of butter

4 free-range eggs

salt and freshly ground black pepper

coriander leaves


To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well

Heat the oil in a medium lidded frying pan over a medium heat and add the salsa. Cook gently for a few minutes, then make two holes in the salsa

Place the butter in the clear area in the ‘wells’, then break 2 eggs into each space

Put the lid on the pan and cook for 3—4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm

To serve, sprinkle with coriander leaves

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