Huevos Rancheros With Guacamole: Good + Simple – Jasmine and Melissa Hemsley

Good + Simple Cover

Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $49.99) Photography by Nicholas Hopper.

Foxtel is airing their brand new series Hemsley & Hemsley: Healthy & Delicious, on Mondays at 8.30pm on LifeStyle FOOD

Huevos Rancheros

 

HUEVOS RANCHEROS WITH GUACAMOLE

SERVES 2

4 large handfuls of spinach, roughly chopped

4 eggs

1 large handful of fresh coriander, leaves and stalks roughly chopped

1 small handful of grated mature Cheddar

 

FOR THE

TOMATO SAUCE

1 large onion, diced

1 tablespoon ghee or coconut oil

2 garlic cloves, diced

2 red peppers, halved lengthways, deseeded and sliced into strips

2 bay leaves

1 teaspoon smoked paprika

A pinch of cayenne pepper or finely diced fresh red chilli, to taste

2 x 400g tins of tomatoes or 800g fresh tomatoes

200ml water (100ml if using fresh tomatoes)

Sea salt and black pepper

 

FOR THE GUACAMOLE

1 large ripe avocado

1 tablespoon extravirgin olive oil

Juice of ½–1 lime

2 spring onions or

1 small handful of fresh chives, chopped

1 handful of fresh coriander leaves, chopped

 

1 First make the tomato sauce. Fry the onion in the ghee or

coconut oil over a medium heat for about 8minutes, stirring

occasionally, until softened.

2 Add the garlic, peppers, bay leaves and spices to the pan

and cook for another 2minutes.

3 Add the tomatoes and water, season generously with

salt and pepper, then stir everything together and leave to

simmer for 10 minutes until reduced to a thick, rich sauce.

4 Meanwhile, make the guacamole. Halve and stone the

avocado, then scoop out the flesh and roughly chop. Place

in a bowl and stir in all the remaining ingredients and some

seasoning. Set aside.

5 Check the seasoning of the tomato sauce, adding extra salt,

pepper and cayenne/chilli as needed, then stir through the

spinach and cook for a few minutes until just wilted.

6 Use a spatula or spoon to make four wells in the tomato sauce

mixture and crack an egg into each. The eggs will poach in the

sauce and cook in about 4 minutes (lid on) for set whites and

runny yolks.

7 Scatter over the coriander and cheese. Serve immediately

(as the eggs will keep cooking) with big heaped spoonfuls

of guacamole on top.

Advertisements

4 thoughts on “Huevos Rancheros With Guacamole: Good + Simple – Jasmine and Melissa Hemsley

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s