huevos rancheros

A warm, rich and spicy version of this Mexican classic.

1 large onion, quartered then cut into slices lengthways
1 red pepper, cut into thin strips lengthways
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
400 g chopped organic tomatoes
1 tsp dried oregano
½ tsp smoked paprika
½ tsp sea salt
2 tbsp extra virgin olive olive oil
1 tbsp fresh coriander, chopped
2 free range, organic eggs

To Garnish:
1 tbsp fresh coriander, chopped

View the full recipe at The Circus Gardener’s Kitchen →