Bringing some Mexican heat to a snowy day

It has been so cold and snowy here of late, we have not been able to open club and schools have even closed. Which means we haven't been able to get any of our neighbourly deliveries.

While we have been enjoying time building snowmen, we have also spent a lot of time in doors hiding from the cold and escaping to wind chill that has been in the minus figures. So as you can imagine our cupboards are starting to look quiet empty and tea is starting to consist of whatever can be found in the fridge.

If you ask my husband we would never go hungry as I will always have a tin of something in the cupboard or a left over something else in the freezer. But do you know, sometimes you really don't fancy that and just fancy something warm and scrummy. So after some rummaging I found the making of a Huevos Rancheros, which I have to admit when I am out of ideas for tea I will make (so at least every other week!).

Huevos Rancheros, I hear you cry, what is that. Well when you have a look at good old Google, it says it is a popular breakfast dish in Mexico. In our house, it has become a popular tea time dish and one that is so simple that it takes no time at all to put together. It will also use up most of what is left in the fridge after a mid week stir fry. As with any of my recipes, I do adapt this a little and will either make it veggie all the way or pop a little bit of meat it in (chorizo or you could use bacon).

So as the snow started falling again, I started in my quest to make us all a scrummy dinner and to plan what rubbish we could watch on the box. After all it is not often you can take advantage of a snow day (or 2) to take time out and do nothing.


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, finely 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
  • 200 ml water (100ml if using fresh tomatoes)
  • Sea salt and black pepper

1. First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.

2. Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.

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. 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.

5. Use a spatula or a 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.

6. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with a lovely crusty loaf


This recipe is taken from the lovely Hemsley and Hemsley ladies. When I make it for my husband and I, I will use only 1 tin of tomatoes and half a tin of water. I will also added some chopped Chorizo when cooking the onions and spices. 

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