Well howdy y’all. I reckon that it’s about time to mosy on down to ma computer and upload a little thang that we here at the ole homestead like to call Sunday breakfast.
A’hem, enought of that. But this is a fantastically easy breakfast that is based in the American dish of Huevos Rancheros , all be it that this version is far more pared down. This version is from the wonderful range of Australian Women’s Weekly books, namely ‘Healthy Eating – Fabulous Low Fat Recipes’ which I recently bought. It gives you all the nutritional information that you need to eat well and try to improve your diet. see also : Vegetable soup recipe ( Souper Dooper )
As usual, I’ve made a couple of changes, so I don’t think that I’ll get into any trouble for posting the version of the recipe that I now use.
- 1 small red onion, finely chopped
- 4 medium tomatoes, chopped coarsely
- 2 tablespoon of water
- 1 tablespoon of balsamic vinegar
- 1 medium red pepper, finely chopped
- 4 eggs
- 4 tortillas (they ask for corn ones, but I used plain as I never have corn ones in the house)
- Olive oil, for frying
Take a large pan with a close fitting lid and gently fry the onion in the olive oil.
Once they’re softened, all the chopped tomatoes, the water, and the balsamic vinegar. Reduce the heat and simmer for 15 minutes. Don’t forget to stir it occasionally to prevent sticking. Add the pepper and continue cooking for another 5 minutes.
Take the 4 eggs and break them gently onto the top of the tomato and pepper mixture. Pop the lid on top and allow to cook for about 5 minutes, or until just set. see also : Fly’s Graveyard recipe
While you are at this stage, wrap the tortillas in kitchen foil and put them into a hot oven to warm through.
Place one tortilla onto a warmed plate and carefully lift up the egg, along with the tomato and pepper mixture underneath.