Yes, I’ve gone and done it. I’ve added a RECIPE.
Just call me Deliciously Ella. A little morsel of deliciousness from me to you. You’re welcome.
Mock ye not, for here is my recipe. It is…. it is…..a version of huevos rancheros, a not very original Single Mum Speaks Mexican-style brunch special. Well, presumably. I’ve never actually been to Mexico to check.
I was going to do cheese on toast as my first recipe, the one that introduced my great culinary talent to the world. I made a fantastic cheese on toast yesterday, even if I do say so myself. In fact, it was so fantastic that I ate it before I could arrange it artfully on the plate and photograph the evidence, so huevos rancheros it is.
I first came across huevos rancheros in a Simon Rimmer vegetarian cookbook my mother bought me for Christmas years and years ago, and it is one of the handful of recipes based on things I’ve read in books that have become firm favourites. It can be accessorised in all manner of ways, as seen below with rocket and avocado and a drizzle of middle class organic rapeseed oil from my favourite ethically sourced local shop Better Foods in Bristol (yes I have a favourite posh grocery store, and it is ace). I usually eat it with rice, but have used toast here for reasons of rapidity, and it goes particularly well with the undisputed King and Queen of all Condiments, H.R.H. Encona chilli sauce.
So now I’m off to hit up Pinterest with my new foodie empire. Who’s coming with me?
Oh hang on, I’d better put the recipe in (apologies in advance for lack of quantities. I don’t do measurements, as yesterday’s experiment in baking proves-that will NOT be featuring on the blog.
- Olive oil (for frying)
- Assorted Mediterranean vegetables (I used mushrooms and green pepper)
- Tinned tomatoes
- Ground cumin
- Smoked paprika
- Bread (I used wholemeal)
- Rapeseed oil (for dressing. I used Bath Harvest Bhut Jolokia infused oil, because it’s fab).
- Grated cheese and Encona chilli sauce (because AMAZE), not pictured
- Heat the olive oil in a frying pan.
- Add garlic, followed by veg, and saute for a few minutes.
- Add tinned tomatoes.
- When the tomatoes are bubbling, make a well in the centre and pop the egg in. If you want it poached then cover it, you know the drill I’m sure.
- Leave until egg is suitably cooked to taste.
- Meanwhile pop bread in toaster.
- Place finished product onto toast.
- Arrange salad on plate, garnish with chosen dressing, and any other condiments of your choice.
Yes, it’s so simple, even the kids on I Can Cook on CBeebies could do it, although they might require a bit of supervision with the frying, chopping and other dangerous things.
And so here they are, once more for your viewing pleasure. Apologies for the flowery plate. Are flowery plates back in now?