Huevos Rancheros – Jack Stein

I loved the food and culture of Mexico, and this classic Mexican breakfast dish is a must for all lovers of spice in the morning. When used to partner the best-quality free-range eggs, the spicy tomato sauce and tortilla with pickled jalapeños will wake you up with a chilli jolt and set you fair for the day ahead. Just remember that the sauce, though like ordinary and innocent tomato sauce in appearance, should be handled with caution.

SERVES 4

  • 8 free-range eggs
  • 1 tablespoon sunflower oil, plus more if needed
  • a knob of butter
  • 8 (10cm) corn or flour tortillas
  • salt and pepper

For the tomato sauce 

    • 2 garlic cloves, finely chopped
    • 1 red chilli, finely chopped
    • 1 onion, finely chopped
    • 1 tablespoon sunflower oil
    • 1 teaspoon salt
    • 1 (400g) can of chopped tomatoes
    • 1 teaspoon Marmite
    • a pinch of five-spice powder

 To garnish 

  • 1 avocado, peeled, stone removed and sliced
  • a little chopped fresh coriander
  • 120ml soured cream
  • pickled jalapeños, to taste

First, make the tomato sauce. Sauté the garlic, chilli and onion in the oil in a frying pan, adding the salt, until soft but not coloured. Then add the tomatoes, Marmite and five-spice and simmer until reduced and thick.

Sauté the eggs in the oil and season. When they are nearly cooked, add the butter to the pan and spoon the melted butter over them. You might need to do this in batches, depending on the size of your pan.

Meanwhile, heat a frying pan over a medium heat and warm the tortillas for 10–20 seconds each. Keep warm as you heat each one before you serve.

Spread the tomato sauce over the tortillas and top with an egg. Garnish with avocado, coriander, soured cream and jalapeños.

Jack Stein’s World On A Plate by Jack Stein is published by Absolute Press ($45.00) Out now!

World on a Plate – Jack Stein

Combining his years of culinary globetrotting and passion for British produce, Jack Stein celebrates his favourite dishes from around the world.

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