• Ollie Tarrant

Spanish-style 'Huevos Ahogados'

Updated: May 15

This is inspired by the traditional Mexican dish 'Huevos Rancheros', which literally translates to 'Ranch Eggs', and is a traditional breakfast dish had by Mexican farmers. Having researched the dish, this recipe is closer to a middle eastern shakshuka (eggs poached in sauce) or 'Huevos Ahogados' (drowned eggs) in Mexico. I've also added in some classic Spanish flavours, with chorizo and sherry vinegar, so it's not traditional by any means, but it's still a lovely combination of flavours.


This is one of my favourite healthy meals to make. It maxes out on flavour, with spicy chorizo, sweet red peppers and red onions, tangy sherry vinegar, and earthy black beans and bay leaves. From a nutritional standpoint, its absolutely brilliant for gym-goers. It has very few carbs, very little fat, and its super-high in protein, thanks to the black beans and the eggs. Its also pretty easy to prepare, and  uses fairly simple, easy to find ingredients. Here’s the recipe!


Ingredients (Serves 4):

  • 1/2 ring of chorizo

  • 1 large red onion

  • 1 red pepper

  • 1 large clove garlic

  • 1 tin plum tomatoes

  • 50ml sherry vinegar

  • Small bunch coriander

  • 2 red chillis

  • 2 tins cooked black beans, drained and rinsed

  • 2 bay leaves

  • 4-6 fresh eggs

  • 2 limes

  • 150g Wensleydale cheese

  • 1 tortilla


Method:

  1. Dice the chorizo into 1cm chunks. Place in a large frying pan with a tiny bit of oil, and bring the pan up to a medium heat.

  2. While the chorizo is cooking, slice up the onion and pepper into thin strips. Finely chop the garlic clove and 1 of the chillis (inc. seeds and pith), or less if it is particularly hot. Finely slice the stalks of the coriander

  3. Once the chorizo has taken on some colour, and crucially, released some of the oil, add in the peppers, onion and a splash of water. Once softened, add in the chilli and garlic.

  4. Once the ingredients in the pan have softened, turn the pan up to a high heat. Once the pan is up to temperature, add in the sherry vinegar to de-glaze the pan. This will smell, so turn on your extractor fan to full blast!

  5. Add in the plum tomatoes, crushing them in your hands as you pour them in, the black beans, coriander stalks and the bay leaves. Add in a splash of water to loosen the mixture, and mix until it is all thoroughly combined. Bring back up to the boil, and cook for 5 minutes or so.

  6. Drop the pan to a low/medium heat. Make wells in the mixture with a spoon, and crack your eggs into the wells. Place the lid on your pan, and cook until the whites of the eggs have set, but the yolk is still runny – about 3/4 minutes.

  7. Whilst cooking, slice up the limes into quarters, finely slice the other red chilli, and pick some coriander leaves.

  8. Once cooked, scatter over the chilli and coriander, place the limes around the bowl, crumble over the Wensleydale cheese, and serve.


If you’re into exercise/fitness, I’d definitely try this one time for a post-workout meal or dinner. If you know anyone who would be interested in something like this, please let them know about the blog and the Instagram. If you do try this, hit me up on Instagram (@OTCooks_Eats) with the results. Much love everyone,

OT x

#Peppers #Mexican #Onions #Chorizo #Coriander #Lime #Tomato #Cheese #Eggs

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