Sunday brunch is without doubt my favourite meal of the week. I love relaxing over a delicious feast whilst reading the stories of the week from the Sunday newspapers.
Although Huevos Rancheros/Spanish Eggs are my choice of brunch, they can indeed be eaten for breakfast, lunch or dinner. It is a dish that is packed with protein and low in fat and it will keep you full for hours.
I, over time, have put my own slant on the traditional recipe and change it from time to time – dependent on what ingredients that I have in stock. I love adding chorizo – but if I don’t have that, I go with cooked rashers chopped up. However today, I was cooking for a vegetarian so I kept the meat out for a change but substituted it with kidney beans.
The core ingredients for todays dish are –
1 red chilli
1 garlic clove
1 onion
1 tin of chopped tomatoes & passata
1 tin of kidney beans
2 eggs
I begin by frying off the chopped garlic, chilli & onion. As I usually stick to a Slimming World diet, I keep the Frylite Spray in the kitchen which I love using for frying food.
Once these have been fried off, I then add the tin of chopped tomatoes. If you are cooking for more than 2, I would recommend adding a jar of passata, or extra chopped tomatoes. I simmer the pan on a medium heat so that the liquid evaporates and you are left with the chunkiness of the tomatoes. Normally, I would now add some chorizo to give the dish a meaty bite, however, as I am cooking today for a vegetarian, I have opted to add a tin of kidney beans. At this point, check the flavour to ensure it is to your liking. If you find it too spicy, just add some sugar or a sugar substitute.
The traditional route for this recipe is to remove the contents from a pan and to place in an oven proof dish, create a well in the centre & crack an egg in. The dish is then baked in the oven until the egg is cooked.
Lately though, I have began using poached egg to top the dish which I adore.
And voíla – the perfect Sunday brunch is complete. (Prosecco is optional – essential in my eyes).
