Huevos rancheros

Mike Robinson

Huevos Rancheros

Serves 4

  • 2 red chillies
  • 1 red onion
  • 4 cloves garlic
  • 3 tbsp vegetable oil
  • 2 cans chopped tomatoes
  • 200g (7oz) cherry tomatoes
  • Salt and freshly ground black pepper
  • 50g (2oz) dark chocolate
  • 8 duck eggs

This recipe is one of my absolute favourite things in the world.

Huevos rancheros are simply eggs poached in a slow-cooked spicy-tomato mixture. On this occasion I have used duck eggs, which lend themselves to the dish very well. These are a fantastic breakfast, especially on New Year’s Day with a hangover.

Finely chop the chillies, onion and garlic.

Heat a medium-sized pan and pour in the oil.

Fry the garlic, onions and chillies on a medium heat for five minutes. Add the chopped tomatoes and the halved cherry tomatoes.

Simmer the mix for 15 minutes, seasoning and adding the chocolate at the end.

When you are ready to eat, gently crack the duck eggs into the tomato and pop the pan in the oven for five minutes.

Eat with chunks of bread and a hellishly strong Bloody Mary.

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