Breakfast, Mexican, Pork

Baked Huevos Rancheros

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Far enough. We garnished with red chilli rather than green though the point is to garnish and dial it up as much as you can.

Serves: 4

You can’t beat a special weekend breakfast and our favourite is anything with a little spice, tomato and hopefully some chorizo.

This recipe is consistent with a few others I have typed up – beans, chilli, tomato and baked eggs – though that is simply consistent with how much we love this sort of start to a Sunday morning.

With a good coffee or ideally, a good Champagne, this fairly straightforward number will hopefully inspire you to kick-off next Sunday with a bang.

Ingredients

4 flour tortillas
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
200gm dried chorizo, chopped
400gm can cannellini beans, rinsed and drained
1 long red chilli, seeds removed, chopped plus extra to serve
1 yellow capsicum, chopped
400gm can chopped tomatoes
4 eggs
Sour cream and coriander leaves to serve

Method

  1. Preheat the oven to 200c. Great 4 ramekins and carefully line with the tortillas.
  2. Heat the oil in a frypan over a low heat and add the onion. Cook for 10 minutes until soft and add the chorizo. Turn up the heat a bit and cook for 5 minutes until starting to crisp. Add the beans, chilli and capsicum and season. Cook for another 5 minutes.
  3. Add the tomatoes and cook until the liquid has reduced and the consistency is thick.
  4. Divide among the tortilla cups, making small wells in the center of each.
  5. Break eggs into the wells. Bake for 20 minutes or until the eggs are just set.
  6. Serve with extra chilli, sour cream, coffee and Champagne.
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Italian, Side, Starter, Vegetarian

Giada De Laurentiis’ White Bean Dip

Serves: 4 – 8 snacking guests

Another fantastic recipe from Giada De Laurentiis; I recently wrote up her Linguini with Green Beans, Ricotta and Lemon and this dip gets the same superlatives I used for her pasta recipe:

    • Great
    • Unassuming
    • Simplicity
    • Clean
    • Healthy
    • Tasty

I’m really into dips at the moment and I did this one up on the week alongside a few others. It will easily last the week it will take to dip away at it and it is just so fresh to be able to have a few mouthfuls of dip anytime you get hungry.

As long as you’re not telling yourself that you are hungry all the time because then dip could become a problem!

Ingredients

4 pita breads, split horizontally and cut into 8 wedges
Olive oil
Salt and pepper
Dried oregano
1 tin cannellini beans, rinsed and drained
¼ c parsley leaves
2 tbsp lemon juice
1 clove garlic

Method

  1. Preheat the oven to 200 C.
  2. Process the beans, parsley, garlic, and lemon juice with salt and pepper until coarsely chopped, and then gradually mix in 1/3 cup olive oil until creamy.
  3. Brush the pita bread wedges with some olive oil, and then sprinkle with oregano and salt and pepper.
  4. Bake until crisp and golden.
  5. Serve the bean dip with the pita wedges.
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