Breakfast is always one meal that I prefer to be flavoursome and simple, even at weekends, when I have a bit more time to prepare food. Saturday and Sunday morning staples at Scrumptious Scran Towers tend to consist of the likes of a decent bacon buttie (dry cure on sourdough, preferably), maybe scrambled eggs with sautéed mushrooms, or if I have the ingredients to hand, a ham and cheese omelette. Yet now and again I yearn for something a bit more adventurous that’s still easy to prepare and speedy to cook.
|Bring on the toms & eggs...|
Traditionally, huevos rancheros combines a spicy, tomato-based sauce with fried eggs, maize tortillas, with a side of refried beans. But to be honest, this is a wee bit elaborate for me, especially if I’m cooking on a Sunday morning following a somewhat ‘lively’ Saturday night. So my recipe concentrates on an adapted version of the spicy sauce, which – when ready – is used to poach a couple of fresh eggs. This is all served with ample slices of crusty bread.
The recipe below serves two people generously, and I leave it entirely up to taste as to how spicy or otherwise the sauce is made (think of it as a sort of edible Bloody Mary mixture, but without the vodka). Of course, if you have house guests for breakfast it’s very straightforward to just double or triple the ingredients to ensure everyone is properly fed.