In Mexico, Cinco de May (the firth of May) commemorates the Mexican battle of Puebla where the French were defeated, and heritage, pride and national unity was restored. Today it marks a celebration of Mexican culture, cuisine and music. To celebrate, here’s our variation of Huevos Rancheros perfect for all-day breakfasts in the autumn months!
1 tbsp olive oil
1 chorizo (a non-traditional but very tasty option)
1 medium onion, finely chopped
2 garlic cloves, coarsely chopped
1 red capsicum
1 small red chilli
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 tin whole peeled tomatoes, crushed, juices reserved
1 sprig of fresh oregano
1 cup coarsely crumbled feta
8 organic, free range eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh coriander
Warm tortilla, to serve
If you have small skillets to bake in, use these – if not, small terracotta dishes or small shallow dish that you can pop in the oven will do the job.
Preheat oven to 180°. Heat oil in a medium frying pan over medium-high heat. Add chorizo, and cook for a few minutes Add onion, garlic, and cook for another few minutes until soft. Add in the cumin and paprika then the capsicum and chilli, stirring occasionally, until soft, about 8 minutes.
Add crushed tomatoes, their juices and the sprig of oregano. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper.
Transfer tomato mix evenly into four small dishes. Sprinkle each with a good chunk of feta. Crack two eggs over the sauce one at a time on each dish .
Bake until whites are just set but yolks are still runny, 5–8 minutes.
Garnish with parsley and coriander and freshly ground salt and pepper. Serve with warm tortilla or fresh crusty bread.