Huevos rancheros If you’ve never tried Huevos rancheros then you are in for an eggs-tremely pleasant surprise. If you have, crack on. You know a treat is in store. A great way to use up eggs, peppers and onions. You can get creative and throw in ingredients that needs using up. Ingredients (Serves 4) 2 tablespoons olive oil 1 onion, sliced 2 cloves of garlic, sliced 2 red peppers, finely sliced 2 fresh red or orange chilies, sliced 1 tablespoon of smoked paprika 3 fresh bay leaves 2 x 400 gram tins of chopped tomatoes 8 eggs Method Heat the olive oil in a large frying pan, cook the onion, garlic, peppers, smoked paprika and bay leaves on a medium heat, stirring regularly for minutes to soften. Pour in the tomatoes. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down. Use a spoon to make small wells in the tomato stew, and crack in your eggs to poach in the thick, delicious juices. Put the lid on and let the eggs cook for around 3 to 4 minutes. Take the lid off and check your eggs. When they’re done to your liking, turn the heat off, season to taste and take the pan to the table. Hungry for more? Try another of our delicious egg-citing recipes including frittata a piacere, fridge forage omelette, ful medames or sweetcorn fritters. Food savvy tip. Eggs have a best before date, after which they are likely still fine to eat. You’ll know if your egg is not safe to eat if it releases an unpleasant odour when cracked. Want to know if your egg is still fresh? Float it in a bowl of water. The least fresh will float to the top whilst newer eggs will sink.