Clodagh McKenna's huevos rancheros – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s huevos rancheros By You Magazine - October 18, 2020 This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts. Dora Kazmierak SERVES 2 2 tbsp olive oil 1 onion, halved and thinly sliced 1 red pepper, cored, deseeded and thinly sliced 4 garlic cloves, crushed 2 tsp chilli flakes 2 x 400g cans cherry tomatoes 1 tbsp tomato purée 4 medium free-range eggs 80g feta cheese 1 tbsp freshly chopped flat-leaf parsley sea salt and freshly ground black pepper 4 slices of toasted sourdough bread, to serve 1. Place a large frying pan over a medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so. 2. Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes. 3. Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce. 4. Sprinkle over the feta and place a lid on top. Cook for 4-5 minutes, or for a longer or shorter time depending on how you like your eggs to be cooked. 5. Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish. 6. Serve with sourdough toasts for dipping and scooping. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved