Huevos Rancheros Tacos with Phat Taco Sauce
Prep Time: 0.05 Hours
Total Time: 0.20 Hours
Servings: 6 Person(s)
Ingredients:
4 large eggs
6 Tortillas
Grated Mature cheddar
Crumbled feta cheese
Avocado
Spring Onion
Diced red bell pepper
Phat Taco sauce
Lime
Salt & pepper
For the tomato sauce
1 can chopped tomato
½ tube tomato puree
1 tsp Worcester sauce
1 tbsp cider vinegar
1 tsp sugar
Salt & pepper to season
Mixed herbs such as basil, oregano, marjoram, parsley
Cook the sauce beforehand and use as a base for other dishes such as spaghetti.
Method:
Whip up the 4 eggs in a bowl and add a drop of water to the mix. Blend together and add seasoning. Add a knob of butter to a hot frying pan and pour in the eggs once the butter has melted and started to bubble. Add the grated cheddar cheese and once the bottom of the eggs are cooked, fold over and continue to cook until the cheese starts to melt. Set aside. Warm the tortillas! We use small tortillas which you can now buy in most supermarkets. If you fold them in half, they fit in the toaster just perfectly and toast the outside. Use the lowest time setting on the toaster and just get a nice browning on the outside of the tortilla. The inside puffs up a little but remains soft and you get a nice crunch from the toasted exterior. Chop up the tomatoes, red pepper, spring onions and avocado and a few wedges of lime. Get strips of the omelette and divide into 6 portions. Fill the tortilla with a spoon full of the tomato sauce, then the egg, a little more sauce and then the toppers. Once you have the avocado, bell pepper and onion in there, crumble some feta cheese on top and dribble over our Phat Taco sauce. A squeeze of lime and you’re in taco heaven!!
Total Time: 0.20 Hours
Servings: 6 Person(s)
Ingredients:
4 large eggs
6 Tortillas
Grated Mature cheddar
Crumbled feta cheese
Avocado
Spring Onion
Diced red bell pepper
Phat Taco sauce
Lime
Salt & pepper
For the tomato sauce
1 can chopped tomato
½ tube tomato puree
1 tsp Worcester sauce
1 tbsp cider vinegar
1 tsp sugar
Salt & pepper to season
Mixed herbs such as basil, oregano, marjoram, parsley
Cook the sauce beforehand and use as a base for other dishes such as spaghetti.
Method:
Whip up the 4 eggs in a bowl and add a drop of water to the mix. Blend together and add seasoning. Add a knob of butter to a hot frying pan and pour in the eggs once the butter has melted and started to bubble. Add the grated cheddar cheese and once the bottom of the eggs are cooked, fold over and continue to cook until the cheese starts to melt. Set aside. Warm the tortillas! We use small tortillas which you can now buy in most supermarkets. If you fold them in half, they fit in the toaster just perfectly and toast the outside. Use the lowest time setting on the toaster and just get a nice browning on the outside of the tortilla. The inside puffs up a little but remains soft and you get a nice crunch from the toasted exterior. Chop up the tomatoes, red pepper, spring onions and avocado and a few wedges of lime. Get strips of the omelette and divide into 6 portions. Fill the tortilla with a spoon full of the tomato sauce, then the egg, a little more sauce and then the toppers. Once you have the avocado, bell pepper and onion in there, crumble some feta cheese on top and dribble over our Phat Taco sauce. A squeeze of lime and you’re in taco heaven!!