On my honeymoon to Central America I munched on huevos rancheros every morning- that’s twenty-eight breakfasts of eggs, tomatoes and beans to be exact. Boring, one might say, but we moved hotel every other night as we traveled so it was never quite the same. Heuvos were a truly joyous occasion for me each and every morning. But then joy is quite easy to come by when breakfast is served to you outside on the patio. Even if you are sat next to the man who took you to the wrong airport on your honemoon and then forgot his passport.
In actual fact I could have quite happily them eaten three meals a day but carrying eggs, tomatoes and beans in a hiking pack seemed to be asking for a disaster. I was definitely not looking for anymore disasters- my husbands travel arrangements were proving troublesome enough without the leaky tupperwares. Plus lunch was always a tomato and avocado sandwich with a squeeze of lime.
This is far from traditional- I’ve, uh, North Americanized them, which means that you won’t need a plane nor a passport to eat them. Which is something a husband like mine, really appreciates. The eggs are no longer fried but poached in the sauce, the tortillas are sprouted-grain rather than fried or plain corn tortillas and I’ve replaced the oily refried black beans with smashed chickpeas. It’s different but it’s so delicious I can hardly remember what the real Huevos rancheros tasted like anymore.
Still not convinced….perhaps I should break it down for you.
Fry some onions in a little oil and toasted cumin seeds until golden brown…
Add some chopped basil stalks and a tin of tomoatoes, simmer for 20 minutes…..
Make little wells in the tomato sauce and crack in 4-6 eggs, cover and let poach for 5 minutes…..
Meanwhile heat a little oil in another pan and add 1 clove of chopped garlic for 30 seconds….
Add a cup of cooked chickpeas and toss until warm…….
Roughly smash with the back of a fork and season with salt pepper, lemon juice, olive oil and chopped coriander……..
Toast a sprouted grain tortilla and spread with some ripe avocado……
Top with a spoonful of the smashed chickpeas……
Using a slotted spoon, top with an egg and some tomatoes and garnish with basil leaves and extra virgin olive oil……Huevos!
For the full recipe keep reading………
Print This PostHoneymoon Huevos
These are nothing like the original, but they make a great change for brunch. You don’t have to use the sprouted-grain tortillas, but I think we can all use a few more sprouted grains in our lives.
Serves: 4-6
Diet Facts: So much healthier than the real thing. Vegetarian
For the eggs
Olive oil
1/2 tsp cumin seeds
1 medium-sized onion
small bunch basil
1 tin good quality tomatoes (whole or diced)
4-6 organic free range eggs (pasture raised preferably)
1 ripe avocado
4-6 sprouted grain tortillas (whole wheat or toasted bread is fine)
For the smashed chickpeas
olive oil
1 garlic clove
1 cup cooked chickpeas (tinned is fine)
1/2 lemon
few sprigs coriander (optional)
extra virgin olive oil, to finish
Prep work
Peel and slice the onion • separate the basil leaves from the basil stalks and set aside • finely chop the basil stalks • dice the garlic • juice the lemon • chop the coriander
How to make
1/ Start working on the eggs. In a 12 inch frying pan or sauté pan, heat a couple of tablespoons of oil over a medium-high heat. Add the cumin seeds to the pan and let sizzle for 3o seconds. Add the onions to the pan and toss over the high heat until golden brown- about 10 minutes. Watch that they don’t burn. If they begin to stick add a splash of water.
2/ Add the basil stalks and then add the tinned tomatoes to the pan (if they are whole break up first, I like to cut with scissors in the pan) and bring to a gentle simmer. Let simmer for 20 minutes, or until nicely thickened. Taste and season with salt and pepper.
3/ Make 4-6 wells in the tomato sauce (depending on number of eggs using) crack the eggs into the wells and cover the pan for 5 minutes. Let them poach over a gentle heat. After 5 minutes, if the eggs still look translucent allow to carry on cooking for another minute.
4/ For the chickpeas. Heat a drop of oil in a smallish frying pan. Add the garlic clove for 30 seconds then toss in the chickpeas for 1-2 minutes, until warmed through. Smash roughly using the back of a fork then season well with salt and pepper, the lemon juice and coriander if using. They could probably use another drizzle of olive oil too.
5/ To assemble. Toast the tortilla either in the oven or in a dry pan. Cut the avocado in half lengthways and remove the seed. Scoop out the flesh and divide between the toasted tortillas. Spread over the bases. Top with a spoonful of the chickpea mixture and then using a slotted spoon, top with an egg and some of the tomato mixture. Garnish with a few of the reserved basil leaves and a drizzle of olive oil. For an added indulgence dot with some soft goats cheese.
{ 2 comments… read them below or add one }
ok, I’d completely forgotten I’d eaten these until I saw the post. Trust me, fellow readers, they are delicious. Think I’ve answered tonight’s supper question!
I absolutely love the idea of poaching the eggs in the sauce – I am sure it would be much more flavorful and less clean up in the end (my favorite part). Now you have me thinking of all the other sauces I could poach eggs in.
My husband and I went to Costa Rica for our honeymoon so I completely understand wanting to bring back some of the flavors/food you tried while you were in Central America…
Thanks!