‘Huevos Rancheros’ – Spiced Eggs Poached in a Tomato, Beluga Lentil and Yellow Pepper Sauce
“This is a great dinner, breakfast, brunch or lunch. The peppers perk up the eggs enormously, and the sauce just kicks and screams with flavour.”
By Merchant Gourmet Cook, Alex Mackay
Suitable for vegetarians
- 125g of Merchant Gourmet Ready to Eat Beluga® or Puy lentils
- Half a yellow pepper, de-seeded and thinly sliced
- 3 tbsp extra virgin olive oil
- 4 tbsp water
- 1, 400g tin of best quality chopped tomatoes
- 1 small onion, peeled and thinly sliced
- 2 large eggs
- Half a ripe avocado, peeled
- 2 tbsp sliced chives
- 2 tbsp Peppadew bell peppers
- Salt, chilli powder and caster sugar
Prep Ahead – The onion, pepper, tomato and lentil mixture will keep for a couple of days in the fridge and can also be frozen. I often make double and freeze half for an evening when I’ve got no time to cook.
1.Preheat your oven to 200c/Position Upper Middle Shelf
2.Get a shallow, oven proof pan. Add the onion, yellow pepper, 2 tbsp extra virgin olive oil and the water. Cover the pan. Sweat over a high heat, stirring occasionally for 8 minutes until soft. Add the tinned tomatoes, bring to the boil, then lower the heat. Simmer for 5 minutes. Add the lentils, bring back to the boil. Season to taste with salt, sugar to balance the acidity of the tomatoes and as much chilli powder as you like
3.Break the eggs into the sauce, then pop the pan into the oven for 6-7 minutes for eggs that are just set
4.Cut the avocado into chunks. Put the chunks into a shallow bowl, gently mix them with a pinch of salt, the chives, peppers and 1 tbsp extra virgin olive oil
5.Once the eggs are cooked, scatter the avocado mixture over the top. Serve straight from the pan
How'd you get on?
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