My gluten free Huevos Rancheros

Did you know that Huevos Rancheros, translates as ‘ranch eggs’ in English?

I didn’t’ before I made my own interpretation of the classical Mexican dish. Traditionally its a dish where there is fried eggs on top of tortillas and salsa, so that when the egg yolk breaks it OOOOOZES over all the dish to make a beautifully eggy brunch. Sounds incredible right? One day I would LOVE to travel to Mexico, as I really love the way they combine spice into all of their meals for the day. Why cant breakfast have a kick? But until then its time for me to experiment with my own ‘Mexican inspired’ dishes.

Tortillas are often made with flour, and although it dosen’t contain yeast, which is an IBS nightmare, I decided I wanted to create my own take on a gluten free Huevos Rancheros dish. For this is decided to swap the tortilla for baked sweet potato slices. The sweet potato combines perfectly with the oozy egg yolk, and works great to mop up any juices. There is SO much inspiration for this dish on Pintrest, which gave me the idea to swap the salsa for a hot tomatoey version, in which I baked the eggs in. This is a similar method to the Shashuka, however combined with my homemade guacamole it brings back that Mexican twang. The guacamole in this dish, highlights the dish by breaking into that rich tomatoey taste with a limey zest kick. This dish really is a great breakfast or lunch idea, with so much more flavour than your toast or sarnie you may normally have.

Ingredients.. Serves 4

• 4 eggs
• 3 cloves of garlic
• 1 avocado
• 1 sweet potato
• 1 red onion
• 1 pepper
• 1/2 a lime
• 2 chillies
• 1 tin of chopped tomatoes
• 1 tin of kidney/ black beans
• 1/2 a tin of sweet corn
• Some spinach leaves
• Squeeze of tomato puree
• Spices: Cumin, smoked paprika, cilantro fresh ( Added when serving: I used dried coriander in my tomatoes to give it the flavour as I didn’t have any cilantro), S & P

Method..

To make your tomatoey/ bean/ egg combo.

1. Dice your onion, pepper, and then peal and finely chop your garlic. (keep a small amount of your onion and garlic for your guacamole)
2. Slowly sweat down your onions in a deep frying pan, and then add the peppers and garlic and repeat.
3. Add your tinned tomatoes and drained kidney beans to the pan, and swill your can out with a 1/4 water and add to the dish.
4. Add in your herbs, spices and tomato puree.
5. Slowly simmer this for approx 10/15 minutes until your beans have softened.
6. Make four small holes in your mix and take pan off the heat. Crack your eggs into the hole. Repeat for all the eggs and return to a low heat.
7. Cover the pan with a lid/ chopping board if you do not have one big enough.
8. Slowly cook the mix until the eggs are cooked on the top. Do so on a low heat to ensure they don’t over cook.

MEANWHILE: to make your sweet potato disks.

1. Preheat your oven to 180degrees. Chop up your sweet potato into thin circles all the way down the potato.
2. Place on a baking tray and lightly spray your circles with some oil. Next add some Salt and Pepper and some of your smoked paprika.
3. Cook in the oven for approx 10/15 minutes, until the potatoes and cooked and ever so slightly crisped.
4. Remove and leave on the side until serving.

MEANWHILE: To make your guacamole.

1. Cut your avocado in half and extract the stone. Spoon out all of the avocado and chop it up inside a bowl.
2. Get your remaining onion and garlic and chop it even more finely.
3. Add this to your avocado and mix this all together firmly with a fork.
4. Add some pepper into the mix and a squeeze of half a lime. Leave in the fridge until serving.

And assemble. I added some cold corn and spinach to the dish to add that fresh and chilled crunch. If you want to add a bit more spice, the Sriracha is a perfect sauce to drizzle on top. Bon appetite.

This Mexican style dish is healthy and filling, leaving you with a delicious after taste lingering in your mouth. You could also bulk it out with more salad and potatoes if you wanted it for dinner. For more of my inspired recipes from around the world, keep reading this blog.

Emily

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