Recipe: Mexican Brunch

With the recent week of heat here in the UK, we all started acting like it was holiday time. And with good British weather comes an equal measures of Pimms, pints, pub gardens, picnics and good old barbecues.

In keeping with the exotic weather, I decided to rustle up a little Mexican brunch one morning. It had gone 11.30 am, which is prime brunch-time, and huevos rancheros seemed the most natural way to go.

Huevos Rancheros is a popular Mexican dish, throughout Mexico and the Americas. It is fairly simple, although there are a number of different variations of the recipe out there. The key ingredients are fried eggs and spicy tomato salsa, served on a tortilla. Some variations are served with avocado, some are with refried beans, some are with both, and I’ve even spotted some with chorizo!

The unique Mexican touch of replacing the normal bread with tortilla, works so well with a brunch, as it’s light enough to focus on the toppings!

I didn’t have all the ingredients I would have liked, so I didn’t follow a particular recipe but taking inspiration from a number of sources. I’ll try it again one day, perhaps after having some at a restaurant, but for now, here is my first ever Mexican brunch…

Huevos Rancheros

  • 2 eggs
  • 1 tortilla
  • 1 can of chopped tomatoes
  • ½ red kidney beans
  • ½ avocado
  • 1 red onion
  • 1 garlic clove
  • 1 tsp of jarred red chillies
  • Ground cumin
  • Chilli powder

Begin by chopping the onions and garlic, and frying lightly in a pan until golden. Add the tomatoes, and the cumin, chilli powder and chillies to taste. Drain and rinse the kidney beans before stirring into the mixture, and then leave to simmer.

Meanwhile, put the tortillas in the oven to warm up a little (100°C should do the trick). Using a potato masher, mash the beans into the tomato salsa, to make the mixture smoother.

Then all that remains is to fry the eggs, whichever way you like! Spoon a layer of the tomato salsa onto the warm tortilla wrap, place the eggs on top, and garnish with chopped avocado. Season to taste, and serve immediately whilst warm. Delicious.

With this Mexican brunch being such a success, you can watch this space for more Central American delights…even if we don’t have the weather to match.


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