Photography: Brett Stevens

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Mexican, Spanish, Western European
Cooking time: Less than 30 minutes
Special options: Low Carb, Low fat, Nut free, Vegetarian
Course: Breakfast, Entree, Lunch, Snacks
Favourite flavours: Easy recipes

Huevos rancheros

From the April 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 red capsicum, cut into thin strips
3 ripe tomatoes, seeded, diced
dash of Tabasco sauce
4 eggs
4 tortillas
coriander leaves

METHOD

1. Preheat oven to 200°C or 180°C fan. Heat 1 tablespoon of oil in a frying pan on medium. Pan-fry onion, garlic and capsicum for 3 minutes, until soft. Stir in tomato and cook for 3 minutes. Add Tabasco and season to taste.

2. Spoon mixture into 4 individual shallow ovenproof dishes and make a well in centre of each. Break an egg into a cup and carefully pour into well. Repeat with remaining eggs and dishes. Bake for about 8 minutes, until eggs are set.

3. Meanwhile, heat remaining oil in a frying pan on high. Fry tortillas for 30 seconds each side, until crisp. Top egg dishes with coriander and serve with tortillas.