Huevos Rancheros

This afternoon I started looking through a Jamie cookbook for dinner inspiration. In "Jamie's America" I found this great recipe for tomato stuffed tortillas. I was planning on making that but when I got into it I changed my mind and made huevos rancheros instead. I've included the tomato stuffed tortilla recipe first because I do still think it looks good. I just changed it a bit so it had egg and spicy refried beans (see my additions below this recipe). PS - I tried to get a better picture but my camera isn't working so I had to use my computer camera....

Jamie’s Recipe:

Tomato sauce

            Can of chopped tomatoes

            2 cloves of garlic

            1 lime

            Salt/pepper

            Olive oil

Tortillas

            3 ripe avocados

            2 limes

            8 corn tortillas

            1 fresh red chili, sliced

            Bunch of coriander

            100g grated mature cheddar

            150ml soured cream (plus extra for serving)

                        Bottle of chili sauce

Preheat the oven to 200°C. Pour some olive oil into a saucepan and place it over a medium heat.

Crush the garlic into the saucepan and fry it for a few minutes until it just starts to color.

Add the tinned tomatoes then squeeze in the juice from one lime.

Simmer the sauce for ten minutes until it starts to thicken then season with salt and pepper.

Peel the avocados then chop and mash the flesh with the juice from one lime and some salt and pepper.

Chop up the coriander leaves and finely slice the stalks.

Spoon a little of the tomato sauce into the bottom of an ovenproof dish (I used two 28cm oval dishes).

Put some of the cheese to one side for the final topping then fill the corn tortillas with the avocado mixture, a sprinkling of chili, cheese and the coriander (stalks and leaves). Roll up the tortillas and place into the baking dish on top of the sauce then pour over any remaining sauce.

Spoon over the sour cream, finish with the cheese and a few slices of chili then place into the oven for 15-20 minutes until the cheese turns golden brown. Serve with more sour cream, lime wedges and salad.

My recipe:

I made the red sauce as above but added some jalapeno juice (from the jar) and parsley at the end (I didn’t have cilantro).

Next I heated some spicy refried beans (from the store) and made the avocado mixture as above.

I then put a bit of oil in a frying pan and heated the corn tortilla for about 30 seconds on each side. After warmed, I put the tortilla on a plate and spread some of the refried beans on top. Next I added a bit of shredded cheddar cheese and the egg on top of that. I finished it off by topping with some red sauce, avocado mixture, sliced red chilies, sour cream and parsley.  I only made the recipe for 1 so cut down on all of the quantities. I love breakfast for dinner!

Next Recipe: Wagamama's Spiced Scallops with Spinach & Sweet Chilli Dressing