There's nothing we like more than Mexican style eggs for breakfast. As blasphemous as it may be for the croissant and jam purists, for us, there really isn't anything better than spiced tomatoes and baked eggs with a slice of rye bread.
Make a big pan of these for breakfast, and any left overs can be jazzed up for lunch and dinner with fresh chilli, avocado, and sour cream.
red pepper - red onion - chilli - garlic - vine tomatoes - kale - smoked paprika - cayenne pepper - coriander seeds - eggs - coriander
Start by chopping 4 small red onions, 1 red pepper, and 2 small green chilli's (we prefer quite large chunks of pepper as it creates good texture), then fry them off in a bit of olive oil with a clove of garlic until browned.
Once cooked, pour a glass of water in the pan to stop the veg from burning and then add 4 large vine tomatoes, chopped in to small segments.
Put a lid on the mixture and cook until the tomatoes start to disintegrate in to the water and thicken the sauce, then season to taste and add a handful of kale (not commonly found in huevos rancheros, but a lovely iron-rich seasonal addition).
Start adding some spice - one heaped tea spoon each of smoked paprika, cayenne pepper and coriander seeds will do nicely, however, this is really up to your personal preference. For us, smoked paprika is essential, after that it can often consist of what happens to be left on the spice shelf!
Reduce the mixture down until it thickens to a rich puree, the crack the eggs on top (one each for breakfast works well), and pop the pan under the grill until the eggs whites are cooked, but the yolks are still runny.
Finally, add some chopped coriander, fresh chilli (if you like spicy) and season the eggs with salt and pepper.