Mexican Egg Rancheros

Today is day three of National Vegetarian Week, and so I am featuring a vegetarian family-friendly breakfast or brunch in the form of Mexican Egg Rancheros. Rancheros in case you haven't guessed already is the Spanish word for ranch, but it is also said to mean "a group of people who eat together". 

Mexican Egg Rancheros is a fantastic sharing dish. I can just imagine people eating this dish together, often using tortillas or similar to scoop the mixture up. Fried Egg and tomatoes can seem like quite a strange combination but having tried and tested this dish, I am happy to tell you that the ingredients and flavours definitely work together. I love Mexican food, but this was something our family hadn't tried before. I am happy to report that it went down well and this is another dish we will now be making on a regular basis to share together.

Mexican Egg Rancheros Print This Recipe Ingredients Olive Oil 1 Onion, chopped 1 green Pepper, chopped 1 yellow Pepper, chopped 100g Mushrooms, chopped 1tsp Chilli Powder 1 400g Tinned Tomatoes 1/2 x 25g pack Fresh Parsley 4 free-range medium Eggs 75g Cheddar Cheese, grated 4 English Muffins Method Preheat the oven to 200 Degrees Celsius, gas mark 6 Using a large heavy-based saucepan, heat the olive oil over a medium heat. Add the onion, peppers and mushrooms to the pan and fry for 3-4 minutes.   Add the chilli and cook for a further minute. Add the tomatoes to the pan and stir to combine the ingredients. Cook for a couple of minutes before introducing the parsley to the pan and cook for around two minutes. Place the mixture in an oven-proof dish. Make 4 hollows and crack an egg into each hollow.  Sprinkle the dish with cheese. Bake for around 10-15 minutes until the eggs are cooked. Grill or toast the muffins around 5 minutes before serving Serve immediately.