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SMOKY HUEVOS RANCHEROS

CHILLI, CHERRY TOMATOES & RED ONION COME TOGETHER WITH SMOKED PAPRIKA. TOP WITH POACHED EGGS & GUACAMOLE FOR A PERFECT BRUNCH DISH

PERFECT BRUNCH

SERVES: 2

INGREDIENTS:

  • 4 eggs (I use Burford Browns)

  • 1x270g pack cherry tomatoes, cut into half pieces

  • 2 red onions, diced

  • Small bunch of fresh coriander, roughly chopped plus a little for serving

  • 1 tsp chilli flakes or one red chilli, deseeded

  • 1/2 tsp smoked paprika

  • 1/2 cup filtered water

  • 1 ripe advocado

  • 1 lime

  • 1 tbsp cider vinegar

  • 1 tsp pink salt & 1 tsp black pepper

  • Pinch of pink salt

  • Oil for frying

INSTRUCTIONS:

  1. Heat a drizzle of oil in a large saute pan over a medium heat. Once hot add diced onion & halved tomatoes. Sprinkle over the smoked paprika, chilli flakes or chilli and one tsp of pink salt & cracked black pepper , stir and saute for four minutes.

  2. Meanwhile place a large saucepan of filtered water on to boil and add one tbsp of cider vinegar. Crack each egg into separate ramekins and set aside. Scoop out the flesh of the avocado into a small bowl, add a pinch of salt & black pepper a squeeze of lime and about one tbsp of the chopped coriander. Combine together and set aside.

  3. After four minutes, add the filtered water to the saute pan, stir and cover with the saute pan lid and leave to simmer for ten minutes.

  4. Just before the ten minutes are up reduce the saucepan of boiling water to a very low heat and carefully tip the ramekins with eggs into the water.

  5. Once the ten minutes have gone, remove the saute pan lid and place half of the mixture into a small blender along with the rest of the chopped coriander. Blend together for around 20seconds and then add the sauce back into the saute pan with the rest of the mixture, stir together and then spoon into two serving dishes.

  6. Remove the poached eggs after approx four minutes with a slotted spoon and divide between the two bowls. Dived the guacamole between the two serving dishes and serve with any chopped coriander you reserved plus a wedge of lime.