The beginning of May always brings Cinco de Mayo and for fans of Mexican cuisine, this means only one thing: it’s time to eat.
Cinco de Mayo is often referred to as Mexico’s Independence Day as it commemorates a victory over French troops in 1862. Nowadays it’s widely celebrated with parades and other festivities. Unfortunately these events don’t reach New Zealand in the same way as the rest of the world so we have had to DIY the festive feeling at home.
We hardly ever go out for Mexican (I am allergic to capsicum and coriander does something weird to me) so it’s important that I learn to make it at home. I love the popular Mexican dishes like tacos or a bowl of nachos for a movie night but I especially love the more unusual dishes like empanadas or huevos rancheros that people don’t often prepare at home. That’s why this easy huevos rancheros recipe is great for a weekend breakfast or brunch. You can make a large portion and split it between your guests or make an individual one per guest (this is what I chose to do, it was only two of us).
I didn’t get many photos of the making process because this kind of comes together quickly. But trust me, it’s super tasty and easy to make.
If you’re looking to make these a little fancier, you can pop a selection of toppings on the table. Hot sauce, fresh coriander, salsa and sour cream will make this even better! Serve with corn chips for ease, heat some tortillas for a home made version or slice some bread on the side.
- 1 Can Four Bean Mix
- 3 Button Mushrooms
- 1/2 Onion
- Olive Oil
- 1 Tin Chopped Tomatoes
- Chilli Flakes
- Smoked Paprika
- Salt and Pepper
- 2 Eggs
- 1tsp Worcestershire Sauce
- Chop your onion anyway you like (the thinner the better though) and slice your mushrooms.
- Heat your olive oil in a medium size pan, add your onion and allow to cook until transparent. You can either cooke your mushrooms with the onions or you can cook them separately (for those who don't like mushrooms).
- Add your chilli flakes and smoked paprika to cook for a minute, until you can smell the spices.
- Add your beans (drained of their brine from the tin), the chopped tomatoes and the Worcestershire sauce.
- Stir your mixture on medium heat. The mixture should simmer but not boil, for around 5 - 10 minutes. The longer you cook it, the more intense the flavour but the drier the beans will be.
- Place the bean mixture at the bottom of a skillet or a baking dish (I used mini-lasagne dishes). Make small wells in the mixture with the back of a spoon. Crack an egg into each well.
- Pop the skillet or baking dish into an oven at 220°C for 30 to 40 minutes. Keep an eye on your huevos rancheros in case your oven runs hot or cold.
- I served mine topped with a medium spice salsa, a dollop of sour cream and some chopped coriander. I heated a few tortillas in the oven and chopped them into triangles for dipping.
Let me know in the comments below what you plan to do this Cinco de Mayo.
If you’d really like to get in the Cinco de Mayo mood then check out Charlotte’s Pastel de Tres Leches recipe, Laura’s Mexican Bowls and Bri’s Chocolate, Chilli and Lime Truffles.