Rosie Birkett’s Pimped Up Huevos Rancheros
Serves: 4
Cost CuttingEco FriendlyQuick Make
Liven up your midweek meals with this punchy little recipe.
Ingredients:
4 Mission Deli Original Wrapsolive oil, for frying
4 medium free-range eggs
For the mojo verde:
small bunch of coriander, leaves picked and washed
pinch of salt
1 garlic clove
large pinch of cumin seeds, toasted
1 green chilli, charred over gas
sherry vinegar
150ml extra virgin olive oil
For the tomato sauce:
2 tbsp olive oil
1 large onion, peeled and finely chopped stems from the coriander bunch, washed and finely chopped
pinch of coriander seeds
2 red chillies, deseeded and finely chopped
2 x 400g tins of chopped tomatoes
2 tsp sherry vinegar
1 tsp brown sugar
salt and pepper
method:
- Start by making the tomato sauce. Heat the oil in a heavy bottomed frying pan and sauté the onion, coriander stems, seeds and chilli with a pinch of salt over a low heat for about ten minutes. Add the garlic and cook for a further three minutes then add the tomatoes and sherry vinegar and sugar. Leave to cook for 15-20 minutes, until the sauce is thick and rich. If it’s too thick just loosen with a little water. Season with salt and pepper.
- While that’s cooking make the mojo by pulsing the coriander leaves, garlic, cumin seeds and chilli together in a pestle and mortar to a green paste. Stir in the olive oil and season with sherry vinegar - you want it punchy so it makes you salivate (in a good way).
- Toast the wraps in a griddle or frying pan, until lightly toasted on each side. Fry the eggs in some olive oil until crispy around the edges. Divide the wraps between warm plates, top with a good spoonful of the tomato sauce and a fried egg. Spoon over the mojo verde and enjoy.
