Looking for a yummy brunch this weekend? Try this quick and delicious version of a Mexican classic:
Huevos rancheros in a hurry
Prep: 2 mins
Cook: 8 mins
15ml/1tbsp olive oil
2 red peppers, deseeded and sliced
1 (350g) jar tomato and chilli pasta sauce
4 large British Lion eggs
a handful of chopped flat parsley (optional)
salt and freshly ground black pepper
- Heat the oil in a medium frying pan, add the peppers and sauté over a high heat for a couple of minutes to soften. Stir in the sauce and heat until piping hot.
- Make four hollows in the mixture, then crack an egg into each. Cover the pan with a baking sheet or tray and cook for about 3 mins until the eggs are set to your liking. When ready, season and scatter with parsley and serve straight away with crusty bread.