Let’s get back to it then and where better than with a small family tradition. My Dad and I are both control freaks, and don’t tend to play well when I’ve attempted to help with Xmas dinner in the past. Instead a few years go I offered to cook Xmas breakfast and have been ever since.
Previous years have included kedgeree and stuffed croissants (which may feature in future posts) but this year I opted for a Mexican classic; huevous rancheros, or ‘ranchers eggs’. Eggs baked in a spicy tomato stew that Wikipedia informs me is a favourite on rural Mexican farms.
Roughly chop everything (except the fresh toms) and chuck the onion with a glug of oil in a large, heavy based pan that has a lid. Once soft, add the garlic and chilli, cooking for a couple of minutes before adding the pepper and tinned tomatoes.
Increase the heat and break up the toms a bit with a spoon as they cook, but it’s good to leave some chunky bits. Idea is to reduce the liquid so you have a thick, rich sauce. Slice the fresh toms and add to the dish along with a big handful of coriander (keeping some back for garnish). Add salt and pepper and reduce the heat to simmer and fix yourself another Buck’s Fizz!
Now you’ve got a proper thick stew, add the eggs. With a spoon make a well to break each egg into, enough for 1 each. Put the lid on the pan and gently cook until the eggs feel cooked when you prod them.
And that’s it, take the whole pan to the table and serve with warm tortillas. It may not be the prettiest but tastes god damn good, everyone can make their own, grating cheese over it if they want and attempting not to make too much mess eating them. We failed but were all well feed!
Feliz navidad and Merry Christmas!
Not the fanciest or cutting edge, just good tasting food – Don’t cook the spoon