Make a Mexican breakfast: Our huevos rancheros recipe

IMG_0205 copy Words and photography by Lauren Matilda Matthews from The Kitchen Collective . The Spanish holiday, Cinco de Mayo, was celebrated earlier this month. I think I may have taken the annual festivities of the Mexican memorial day a bit too literally, and have found myself injecting Mexican flavours into anything and everything I’ve been cooking. The humble bacon and eggs duo fell victim to this recently with a simple take on a classic Mexican brunch, huevos rancheros. But seriously, what’s better than taking a breakfast staple and adding an abundance of spices, fresh herbs, and tart limes? OK, I can think of a number of things, but you get my drift.  Serve this open tortilla with my easy Mexican chutney or, if you’re struggling from your own Cinco de Mayo celebrations, a heaped dollop of sour cream will suffice.

Mexican breakfast tortillas

(Serves 2)
  •  2 corn tortillas
  • 2 free range eggs
  • 6 rashers of streaky bacon
  • 1 cup of grated tasty cheese
  • A handful of cherry tomatoes
  • Fresh coriander to serve
In a hot pan cook bacon on both sides until preferred doneness. Spread a thin layer of grated cheese on the base of the tortillas and bake in a 200-degree oven for 5 minutes until the base starts to crisp and the cheese is melted. As you do this, fry two eggs in the same pan until the bottom is cooked. Switch oven settings to grill and layer both tortillas with bacon and top with the fried eggs. You’ll find you need to whack the tortillas under the grill just to finish cooking the egg – it’s done once the white is completely set and the yolk is still runny. Garnish with plenty of halved cherry tomatoes, generous amounts of fresh coriander leafs, a good squeeze of lime juice and freshly ground black pepper and salt.

Easy Mexican chutney

  • 1 tin of tomatoes
  • 1 teaspoon of sugar
  • 1 red onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried coriander
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon cumin
In a small pot, on a low heat, sauté thinly sliced red onion with a pinch of salt until translucent (about 10 mins). Add the spices and turn the heat up high, stirring for a minute until fragrant. Add tinned tomatoes and sugar and bring to the boil. Reduce heat and simmer for five minutes to allow all the flavours to meld together.