For me, a weekend brunch is one of my favourite meals. Sure, breakfast, dinner and tea – yes, I’m Northern – rightly have their place as the three main meals, but they can all be very meh and samey. Enter brunch, the rebellious, black sheep of mealtimes. Brunch allows you to mix things up, eat breakfast a bit later and devour something that you don’t usually eat. Who wants cereal for the 58th day running when you can have a bacon and egg bagel, avocado on toast or huevos rancheros?
As you may have noticed, I work with Iceland each month to prepare a recipe using their ingredients. This month, they tasked me with creating and sharing one of my favourite brunch recipes using stuff I’d bought in-store, including something from their brand new luxury bakery range. It turns out that Iceland now stock different batch loaves, crumpets, rolls and Welsh cakes, which are delivered fresh every day.
So off I popped to my local Iceland to get everything I needed for my hearty weekend brunch. I decided to make huevos rancheros – or at least my version of huevos rancheros. Again, I’m Northern, not Mexican. I find this a really simple meal to make as you basically bung everything into a frying pan, but it tastes awesome, has a nice kick and looks pretty impressive once ready. It also uses ingredients that we always tend to have in the house, so I know I can always get my fix.
As usual, I managed to find everything easily in store, utilising a lot of fresh ingredients. From the aforementioned bakery range, I went with the luxury sourdough batch loaf, which it turns out is produced using traditional methods at a family-run bakery and is slow baked for 16 hours to give it it’s taste. I find that normal, white sliced bread can taste pretty boring, so was interested to check out the sourdough.
Below, you’ll find the ingredients and method for my huevos rancheros.
For the huevos rancheros:
- 1 onion (chopped)
- 1 pepper (chopped)
- 2 garlic cloves (crushed)
- 100g chorizo (diced)
- 1 tablespoon tomato puree
- 2 teaspoon smoked paprika
- 1 tin chopped tomatoes
- 1 teaspoon chipotle paste
- 4 large free range eggs
For the guacamole:
- 1 avocado
- 1/2 lime (juice)
- 1/2 teaspoon smoked paprika
- Sourdough batch loaf
1) Chop the onion and pepper. Heat a little oil in a frying pan, then add the onion and pepper. Fry for a few minutes until the veg has softened.
2) Add the diced chorizo, pressed garlic and smoked paprika to the pan. Stir all ingredients together and let it fry for a couple of minutes longer.
3) Add the tin of tomatoes to the pan, along with the tomato puree and chipotle paste. Stir together, then let the mixture simmer on a low heat for 10 to 15 minutes until the sauce has thickened.
4) Make four wells in the sauce using a spoon. Crack an egg and pour into the well. Repeat for all four eggs. Try to be as quick as possible with the eggs so that they all cook for a similar length of time. Place a large pan lid over the mixture to part fry, part poach the eggs. You’re looking for solid whites and runny yokes, which should happen after around five minutes.
5) Whilst your eggs are cooking, you have a few minutes to make your guacamole. Cut the avocado in half and carefully remove the stone. Scoop out the flesh, place in a bowl and mash until smooth(ish). Squeeze the lime juice into the bowl, add a bit of smoked paprika, then mix.
6) Finally prepare your bread. Use a good quality thick loaf – like Iceland’s new sourdough white batch loaf. Toast, buttered, straight out of the packet – your choice. I’m a big fan of dipping the bread into the huev0s rancheros and using it to mop up the last bits of sauce.
7) Once the eggs have cooked, distribute scoops of the guacamole around the huevos rancheros.
8) Tuck in and enjoy!
So that’s my huevos rancheros recipe. The perfect weekend brunch – or, let’s be honest, any mealtime. Go on, give it a go!
Disclosure: This is a commissioned post in collaboration with Iceland.