MEXICANA® HUEVOS RANCHEROS
- 2 tbsp of rapeseed oil
- 1 onion finely chopped
- 1 clove of garlic, finely chopped
- 1/2 teaspoon of dried chilli flakes
- 2 bay leaves
- 1 can of chopped tomatoes
- 2 vine tomatoes diced
- Salt and pepper
- 200g grated Mexicana® Original cheese
- 4 eggs
- A handful of chopped coriander
- 8 soft tacos to serve
Warm the oil in a pan and add the onion and bay leaves, soften on a low heat.
Now add the dried chilli flakes, garlic, chopped tomatoes and the diced vine tomatoes. Add salt and pepper to taste.
Cook for 5 minutes. Then generously sprinkle over the Mexicana® cheese. Make 4 wells in the sauce and add the eggs. Pop on the lid and cook for 5 minutes or until your eggs are cooked as you like them.
Sprinkle over the coriander and some black pepper and serve with some warm tacos.
This is a delicious breakfast treat for a lazy weekend brunch.
You will need a lidded pan ideally. Serve with warm crusty bread.
ENJOY A SPICY TASTE ADVENTURE!
Mexicana® Extra Hot