Only one more week to go to Mothers’ Day!!!! Any celebration for women seem to involve breakfasts in bed – I know my dad and I have tried on and off over the years – and I was inspired by Cinco De Mayo (which is today! Happy Cinco de Mayo guys!) to share this mexican breakfast – Huevos Rancheros.
If you’re not a fan of sunny side up eggs, feel free to cook them up any way you (or mom) like them. After all, eggs are in the mouth of the eater!
Serves 6, Prep Time: 30 minutes
1 red capsicum
1 yellow capsicum
1 clove garlic
2 whole chorizo (250g)
1/2 tsp paprika
1 tin diced tomatoes (400g)
1 tbsp tomato paste
2 tbsp Chipotle Peppers in Adobo Sauce (optional, but highly recommended)
1 can kidney beans (410g)
1 bunch parsley
Salt and Pepper
3 ripe avocados
Thinly slice the capsicums, and set aside. Cut half a chorizo into a fine dice, and thinly slice the rest of the chorizo. Reserve the slices. Mince the garlic. Finely chop the stalks of the parsley and reserve the leaves for garnish.
If using the chipotle, blend the chillies in their sauce into a paste using a food processor. You can also chop these up by hand, but they can, um, leave a lingering spiciness on your hands. Let’s just say that the food processor might be a safer option for all. You won’t need all of this blend, but it’s great to use in other dishes where you might want to impart smoky spiciness.
In a medium pot, lightly brown the diced chorizo in some oil. Then add the capsicum, parsley stalks and garlic. Over medium heat, fry till the capsicum is soft and lightly browned.
Add the tomato paste and cook, stirring, for about 2 minutes. Add the tin of tomatoes, and the chipotle/adobo paste, and stir through.
Simmer the sauce for 15 minutes, adding some water if the mixture gets too thick. Stir occasionally. Then drain and rinse the kidney beans, and add to the sauce. Simmer another 5 minutes.
While the sauce is simmering, heat the tortillas. You can toast them in a pan, or just pop them in a microwave. Fry off the remaining chorizo slices, and remove from the pan. Using the oil rendered from the chorizo, fry the eggs, sunny side up.
To serve, place a warm tortilla on a plate, top with some sauce, fried egg, half an avocado (sliced), and crumble over the paneer. You’re really meant to use queso fresco, which is a mexican cheese, but I haven’t really been able to find it in Sydney. Feta is too strong in taste, so I’m substituting with paneer. Scatter over the chopped parsley leaves, and pop a wedge of lemon on the side.
I just love that the sauce can be prepared in advance, and even portioned and frozen for a fuss free morning on Mothers’ Day. No more burnt toast!