Huevos Rancheros with Roasted Chilli Asparagus - Recipe by Alison Wright
In season, asparagus matched with this classic Mexican breakfast, will add a bit of spice to your da...
1/2 chorizo sausage, sliced in rounds
2 cloves garlic, crushed
2 Tbs red onion, finely chopped
Large pinch black pepper
1 Tbs olive oil
1 tomato, finely chopped
Pinch sea salt
1 Tbs parsley, chopped
4–5 black olives
Grated Parmesan cheese, to garnish
Cayenne pepper (optional)
Pre-heat oven to 180 C.
Cook chorizo in frying pan for 1 minute each side or until they start to crisp. Remove from pan and set aside on paper towel.
In a separate pan, sauté garlic, onion and pepper in olive oil till soft (do not brown) then add tomato, sugar, 2 tablespoons water and salt and continue to cook on high heat for 5 to 7 minutes.
Chop chorizo into small chunks then add it to the tomato mixture with the parsley.
Place tomato mixture into a baking dish and make a well in the middle.
Crack the egg into the well and place 4 to 5 olives around the egg.
Garnish with grated Parmesan, fresh parsley and a little cayenne pepper for some
Cook in the oven for 12 minutes or until egg is cooked.
1 breakfast pan per person.
Note: You can easily make this dish vegetarian if you like. Instead of chorizo, just add 3 or 4 oyster mushrooms.
Credits: This recipe comes courtesy of Adam and Jade Brand's book, 'Life, Love and Cooking', published by New Holland.