Huevos Rancheros and Vegetarian Nacho Sauce with Kidney Beans

 

Huevos Rancheros for one!

{Dairy-Free, Gluten-Free, Grain-Free}

 

Okay, lots of people are asking for this recipe, so here it is. This is actually two recipes in one, as I use the same sauce for both recipes. Huevos Rancheros (or 'Ranch Style Eggs'), and Vegetarian Nachos.

 

Huevos Rancheros are great for a hearty, protein-rich breakfast, or for a quick dinner when you really don't feel like cooking. Or pretty much any time in between. :) Basically, for those of you who are wondering, they are eggs poached in a spicy, Mexican style tomato sauce. Kind of like a salsa, but a little more soupy. I add kidney beans to mine, but they're optional. As the eggs poach in the simmering sauce, it will thicken up, so the end result is more like a cooked salsa with poached eggs.

 

I use the same sauce for nachos, only I don't add water. I make the sauce in my Thermomix, and it's so, so easy and quick. If you keep a couple of tins of kidney beans and a bag of plain (preferably organic) corn chips in the cupboard, and always have tomatoes and eggs on hand, you'll never be stuck for a quick meal or two.

 

Here's both recipes, starting with the nacho topping:

 

 

Nachos with Kidney Bean Topping (and Avocado Cheese)

{Recipe for avocado cheese still in the 'tweaking' stage...}

 

 

Vegetarian Nacho Topping with Kidney Beans

 

1. Place in Thermomix bowl and mix on speed 5 for 5 seconds:

- 1 onion, halved

- 2-3 cloves garlic

 

2. Add oil and saute for 2 minutes, 100C, speed 1:

- 30g olive oil

 

3. Add and chop for 5 seconds on speed 6:

- 400-450g fresh tomatoes, halved (4-5 tomatoes)

 

4. Add and cook for 5 minutes, 100C, speed 1:

- 160g tomato paste

- 2 Tblspns Rapadura or 1 Tblspn honey

- 1/2 to 1 tsp chilli powder (depending on how spicy you like it)

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp dried oregano

- 1 tsp smoked paprika

- 1 tsp balsamic vinegar

- 1 tsp vegetable stock paste OR salt to taste

 

5. Add beans and cook for 2 minutes, 100C, reverse speed 1:
- 2 tins of kidney beans, drained & rinsed

Serve over the top of corn chips or fried/baked corn tortillas; top with dairy free sour cream and guacamole if you like.

OR

Use the sauce to make Huevos Rancheros!
(I often make nachos, then use the lefover sauce for Huevos Rancheros for one or two people.)

Huevos Rancheros

1. Pour sauce into a heavy based frying pan. (I use my big Scanpan if I'm making this for the whole family, or my small cast iron skillet if it's just for one or two.)

2. Add a little water, so the sauce is a bit soupy and will be able to simmer, and won't just bubble and spit and stick to the bottom of the pan. (Depends on how much sauce you're using as to how much water to add - I just guess.)

3. Turn stove on to medium heat and warm sauce until it's bubbling. Turn heat down to a simmer and let it simmer for a minute or two.  Make indents in the sauce with a large spoon, and crack eggs into the sauce. I usually use 2 eggs per person, so again, it depends on how many you're cooking for.
- 2 eggs per person

{Note: if you can have cheese, you might like to grate some cheese over the top of the eggs. I skip this step - they still taste great without the cheese.}

4. Place a lid on the pan and allow the eggs to poach in the sauce for a minute or so, depending on how you like your eggs... I only cook mine briefly, as I like them gooey, like this:

But feel free to cook them longer if you don't like them gooey. :)

5. Huevos Rancheros are traditionally served on a fried corn tortilla, but I generally have them by themeselves for breakfast. Or if it's dinner, I'll serve them over some plain corn chips, with a green salad on the side.

So simple! Enjoy :)