Rosie Birkett’s Pimped Up Huevos Rancheros
Serves: 4
Cost Cutting Eco Friendly Quick Make
Liven up your midweek meals with this punchy little recipe.
Ingredients:
4 Mission Deli Original Wraps olive oil, for frying 4 medium free-range eggs For the mojo verde: small bunch of coriander, leaves picked and washed pinch of salt 1 garlic clove large pinch of cumin seeds, toasted 1 green chilli, charred over gas sherry vinegar 150ml extra virgin olive oil For the tomato sauce: 2 tbsp olive oil 1 large onion, peeled and finely chopped stems from the coriander bunch, washed and finely chopped pinch of coriander seeds 2 red chillies, deseeded and finely chopped 2 x 400g tins of chopped tomatoes 2 tsp sherry vinegar 1 tsp brown sugar salt and peppermethod:
- Start by making the tomato sauce. Heat the oil in a heavy bottomed frying pan and sauté the onion, coriander stems, seeds and chilli with a pinch of salt over a low heat for about ten minutes. Add the garlic and cook for a further three minutes then add the tomatoes and sherry vinegar and sugar. Leave to cook for 15-20 minutes, until the sauce is thick and rich. If it’s too thick just loosen with a little water. Season with salt and pepper.
- While that’s cooking make the mojo by pulsing the coriander leaves, garlic, cumin seeds and chilli together in a pestle and mortar to a green paste. Stir in the olive oil and season with sherry vinegar - you want it punchy so it makes you salivate (in a good way).
- Toast the wraps in a griddle or frying pan, until lightly toasted on each side. Fry the eggs in some olive oil until crispy around the edges. Divide the wraps between warm plates, top with a good spoonful of the tomato sauce and a fried egg. Spoon over the mojo verde and enjoy.
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