Si, me hablo un poco Español.
Haha.. And that’s about it. I only studied Spanish for a semester. So… it’s pretty weak. Muy mal. I have a little bit of vocabulary tucked in my sleeve mostly because I’m Filipino. It was funny sitting in Spanish class going ‘Hey! I know that one’ on every other word. My Mexican teacher was also the first (and only) university staff who was able to correctly pronounce my family name on the first go. Ah good times. Filipinos don’t always say it right, I had a teacher call me Georgie … where did that come from?
Huevos Rancheros or Rancher’s Eggs. I don’t know but I just had the urge to make these. I have never tried it before I cooked it. I actually found out about it while playing Order Up! on the iPad. Hehheh… I crave for some Mexicali when I play that. So I was quite excited when I found Sortedfood’s video on it. Cooking cooking here I come. For real, this time.
I forgot to buy green chilli like the recipe so I opted for more spices instead. I don’t think I’ve used this much in one dish before. Exciting! Mi cocina es estupendo because of the aroma 😀 (Spanglish because I can’t go further hahah)
Baked tortillas to go with it.
I love the smell of coriander.
Oh man. It tasted awesome. Those spices just went out and had a fiesta. Though, I might’ve tipped the jar of chilli flakes a bit. Hahah…Hot and tasty. I’m not used to the hotness so I had a bit of sour cream on the side to extinguish some heat.
Huevos Rancheros from Sorted Food
1 green chilli, deseeded [I added chilli flakes and cayenne powder as an alternative]
1 clove of garlic
a glug of olive oil
a tin of black eyed beans (400g) [I used a tin of mixed beans]
1 tbsp of ground cumin
1 tbsp of paprika
a squeeze of tomato purée
1 tin of chopped tomatoes (400g)
vegetable stock (200ml)
2 wholewheat tortillas
a handful of fresh coriander, chopped
– Preheat the oven to 180 degrees Celsius.
– Cut the tortillas into wedges and bake in the oven for 10 minutes, until crisp.
– Dice the onion, chilli and red pepper. Then mince the garlic.
– Heat the oil in an ovenproof frying pan and throw in the onion, garlic and chilli to fry and soften the onions.
– Add the diced pepper, black eyed beans, cumin and paprika [and cayenne and chilli flakes if using that], then mix together.
– Coat the beans and veg in the tomato purée, then pour over the tinned tomatoes and veg stock.
– Simmer the mixture for 20 minutes and turn the oven up to 220 degrees Celsius.
– Make 4 wells in the bean mixture. Then crack an egg into each well.
– Bake in the oven for 5 minutes.
– Scatter fresh coriander on top. Serve with the baked tortillas.
I hope this is the start of more cooking to come! I’m trying to learn how to cook more things. Tried this for the first time and quite happy this went well haha. Tasted great that my dad didn’t even notice that it was meatless. Huzzahh!
I’m going to add this to the awesome monthly link party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. I’m rushing to link to this month’s link party hosted by Stacey from The Veggie Mama. Yay!