Mexican Heuvos Rancheros
Fri, 5 October 2018
It's National Potato Day so Chef Adrian Martin whipped up this delicious dish of heuvos rancheros for us.
400g Rooster potatoes, peeled and cut into 2cm dice
1 large onion, diced
2 garlic cloves, crushed
1tbsp olive oil
1 tsp paprika
1 green chili, sliced
1 tin of chopped tomatoes
4 medium eggs
Boil the potatoes for 6-7 minutes and drain.
In a large frying pan gently cook the onion in the olive oil until softened, add the potatoes and continue cooking until the potatoes just start to crisp a little.
Add the paprika, garlic, sweetcorn and chili and continue cooking for 2-3 minutes. Pour in the tinned tomatoes and bring to a steady simmer.
When the potatoes feel tender, season with salt and milled pepper.
Make 4 wells in the potato mixture and crack in the eggs.
Making sure each egg is surrounded by the lovely potato mixture.
Continue cooking until the egg is cooked but yet the yolk is soft, sprinkle with fresh coriander and serve straight from the pan.
Delish served with crisp bread or corn chips.