Huevos Rancheros

Firstly, I now have a Facebook Page called Pinch of Salt (obviously) to share my posts on Facebook instead of on my timeline.  Go check it out and let me know what you think!


Secondly, for anyone who is remotely interested in food, the history of food and what is going to happen in the future of food, basically anything to do with food and the way we cook and eat today, there is a brilliant documentary series on National Geographic at the moment called Eat: The Story of Food (  


They also have a great interactive website if you want additional info (  So far I have watched two episodes: Carnivores (so obviously meat) and Baked and Buzzed (grains), both which have been fascinating.  The evolution of food in the last 100 years is more based on American history, but it is still pretty interesting.  They interview a wide variety of people from the culinary world to historians and scientists so you get a broad range of opinions.  Give it a watch!


Now onto food I cooked and ate: Huevos Rancheros, a Mexican breakfast dish.  Although it is supposed to be for breakfast I love having it for dinner and it makes the perfect Meat-Free Monday meal.  I am sure my recipe is far from authentic but the spicy tomato sauce with black beans and a gooey egg on top is just mouth watering!


 I made my version a bit healthier by cutting the cheese that is in a lot of recipes (just a dollop of sour cream if you want) and I baked my egg instead of frying it.  An added bonus is that you can make it all in one large frying pan, so you have very little cleaning up.  I decided to separate mine into individual portions (mainly because I LOVE using my Le Creuset mini cocottes)  but do what ever it easier for you.


Huevos Rancheros

Serves 4

  • 1 onion, finely chopped
  • 2 Tbsp olive oil
  • 1 Tsp cumin seeds and coriander seeds (toast, then grind in a pestle and mortar or use the equivalent in ground spices)
  • 2 cloves of garlic, finely chopped
  • 1 Tsp paprika
  • 1/2 Tsp cayenne pepper (add more if you want more spice)
  • 2 tins tomato
  • 1Tbsp tomato paste
  • 1 tin black beans, drained
  • 4 spring onions, chopped
  • 4 eggs (I always use free range)
  • Optional: coriander, limes, tortillas, avocado and sour cream to serve
  • Salt and pepper
  1. Preheat the oven to 180 C
  2. Add the olive oil to a large saucepan on medium heat
  3. Add the onion and cooked until translucent
  4. Add the spices and the garlic and cooked for 1-2 minutes
  5. Add the beans, tin tomato and tomato paste, mix all together and cooked for 10-15 minutes until the tomatoes have broken down and the spices are all mixed into
  6. Break 4 eggs on top of the tomato sauce and place in the oven until eggs are cooked to your liking or divided the tomato sauce into 4 individual portions, break an egg on top of each and then bake
  7. When ready sprinkle the spring onions over the top and serve with chopped coriander, sliced avo, a dollop of sour cream, hot tortilla and a drizzle of lime juice

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