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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Meditteranean version of huevos ranchero with a kick Ingredients:
6 large free range eggs |
1 medium size onion |
1 28oz can crushed tomatoes in juice |
1/3 teaspoon cayenne pepper |
1/3 tea spoon black pepper |
1 chilli |
1/2 teaspoon sea salt |
3/4 teaspoon middle eastern spices |
3 tablespoon olive oil |
1/2 cup parsley |
Directions:
1. Chop parsley finely. peel onion and chop in small pieces
2. heat oil on medium . saute onion till start to wilt, add all the spices
3. and stir for about 30 seconds ,pour crused tomatoes and stir to mix
4. cook for few minutes and dtir in parsely and add salt. mix well
5. cover with lid and cook for further 3 minutes on low heat
6. remove lid. break each egg and place them on top of sauce at equi-distance of each other and some in the middle. put cover back on top
7. and cook for 2 minutes for runny eggs... and 4-5 minutes for well cooked.
8. scoop one or two eggs per serving plate.ladle sauce around them
9. have some baguette or two handy for dunking and enjoy....
10. if you have a hangover it will dsappear within the hour
11. otheriwse you will have a real hearty late breakfast
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