Quick brunch recipe

Quick brunch recipe

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
Serves: 4

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


  1. 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.
  2. 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.

Spice up your eggs

Having done lots of traditional cooking over Easter, I’m in the mood for something different. World Egg Day (yes, there is such a thing!) doesn’t take place until October but there is no reason not to be adventurous with eggs throughout the year.

For egg recipes using Oriental, Indian and Mexican herbs and spices, try egg rolls, vegetable curry, or quesadillas with bacon and egg. And do have a go at my husband’s uncle’s egg fried rice!