A spicy breakfast recipe for Huevos Rancheros.
Drizzle of olive oil
1 onion, roughly chopped
Salt and freshly ground black pepper
1 garlic clove, finely chopped
3 red peppers, de-seeded and sliced into strips
1 tbsp Canderel granules
4 tomatoes, quartered
Few sprigs of fresh flat leaf parsley, for garnish
Heat the oil in a frying pan and add the onion,salt and pepper, cooking for a few minutes until soft.
Now add the garlic, pepper, tomatoes and Canderel and stir to combine.
Cook gently on a low heat for about 10 minutes until the peppers become soft and tender and the tomatoes juicy.
Now crack the eggs into the pan, put the lid on and leave on a low heat for a couple of minutes until cooked.
Then using a fish slice, transfer to a plate and serve topped with the parsley leaf.
Tip: Add a pinch of cayenne pepper or chilli flakes to the mix if you want it with a little fire.
Recipe provided by Canderel.