CIRIO Huevos Rancheros
To celebrate the launch of its new Passatas, CIRIO has created a simple new recipe that perfectly highlights the versatility of both new offerings.
CIRIO Huevos Rancheros (ranch-style eggs) is perfect for a lazy Sunday brunch and is packed with vegetables and nourishing eggs to set you up for the day. This dish, Hispanic in origin, is typically made up of leftover ingredients so you can ad lib by including vegetables you have lying around.
CIRIO Passata Classica will form the perfect base for this dish if you would like to it your own extra bite, for example by adding some chopped up jalapeños, while Napolitana has its own punch of seasoning. Either way, the dish works phenomenally well served up alongside refried beans and tortillas, or just served with freshly baked crusty bread.
CIRIO Huevos Rancheros
Serves Four
Preparation and Cooking Time - 20-30 minutes
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 small red chilli, chopped
- 1 courgette, sliced
- Salt and pepper to taste
- 150ml CIRIO tomato passata
- Knob of butter
- 8 eggs (2 per person)
To serve:
- A handful of chopped fresh coriander
- Soft, warm flour tortillas
- 3 dollops of sour cream
- 400g tin of refried beans
Procedure
- To make the salsa, heat the rapeseed oil, add the chopped onion and stir for 2 minutes then add the chopped chilli, garlic, red and green peppers and courgette and stir for a further 4 minutes until the ingredients have softened. Then pour in the Cirio passata and stir to warm through.
- Once warm, pour out ¾ of the salsa from the pan into a heatproof bowl and set aside. This will be used for the next three servings.
- With the remaining warm salsa in the pan, use a wooden spoon to make a whole in the middles of the salsa.
- Place a knob of butter in the clear area in the middle of the pan, then break two eggs into this space.
- Place the lid onto the pan and cook for 3-4 minutes until the eggs have cooked into the salsa and the whites have firmed up. Then carefully slide the eggs and salsa onto a warmed plate and keep warm as you repeat the process three more times to make 4 servings in total.
- To serve, add a sprinkling of chopped coriander leaves to each plate, add a dollop of refried beans, sour cream and for some extra bite serve up with chopped jalapenos to taste. Eat with warm tortillas for the ultimate hearty, satisfying brunch.
More recipes can be found at www.cirio1856.co.uk