I had these delicious eggs recently at a friends’ house. My friend served the eggs fried on flat tortillas covered with rich spicy sauce. This is really the most authentic way to eat Huevos Rancheros, but I thought that to cook the eggs en cocotte will make a great brunch or a late-night supper …. with a slice of warm bread! just wonderful.
Vegetable oil for cooking
½ cup can chopped tinned tomatoes
A medium size onion, grated
1 medium size green pepper, grated
½ cup spring onion, chopped
½ cup chicken or vegetable stock
4 medium size tomatoes, peeled and chopped
1 tablespoon pickled jalapenos, chopped
2 tablespoons butter
Salt and pepper to taste
6 large eggs
1- Start by making a good thick sauce. Heat the vegetable oil in a saucepan and fry the onion, the green pepper, the spring onion, the jalapenos, and tomatoes. Season with salt to taste, and then add the tinned tomatoes and the chicken or vegetable stock. Bring to a simmer and gently cook, stirring occasionally. Simmer until it looks like a thick sauce.
2- Butter 6 ramekins and divide the sauce among them. Make a small indentation in the sauce, and then break one egg into each dish, taking care not to break the yolks.
3- Season with salt and pepper and scatter small knobs of butter on top.
4- Bake in the oven for 3 to 5 minutes. The yokes should be soft when served
5- Sprinkle with chopped coriander and serve with warm bread or toast to dunk into the juices.
TIP – In the summer time you could use only fresh peeled tomatoes to make the sauce but in the winter tinned Italian tomatoes add more flavor. The sauce can be made a day or two ahead to save time.