Sponsored: Parma ham huevos rancheros
Makes: 4
Serves: 4
Prep time: 45Total time: 
Sponsored
Recipe photograph by Clare Miller
Sponsored: Parma ham huevos rancheros
This Italian take on a Mexican brunch favourite is packed with punchy flavours
Makes: 4
Serves: 4
Prep time: 45Total time: 
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Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 orange pepper, deseeded and diced
- 1 small green chilli, deseeded and finely chopped, plus extra, sliced
- 1 tsp chipotle paste
- 1 x 400g tin chopped tomatoes
- 100g cherry tomatoes, halved
- 4 medium eggs
- 6 Parma ham slices
- chopped coriander leaves, to garnish
- warmed corn tortillas, diced avocado and lime wedges, to serve
Step by step
- Heat the oil in a large, deep frying pan (you’ll also need a lid) over a medium heat. Add the onion, garlic, pepper and chilli and cook for 10 minutes, stirring frequently, until the onion is softened and golden. Stir in the chipotle paste and cook for a further minute.
- Stir in the tinned tomatoes and 200ml water, then bring to the boil. Reduce the heat a little and let the mixture bubble, stirring occasionally, for 8-10 minutes until the sauce has reduced and thickened. Season with salt and freshly ground black pepper.
- Add the cherry tomatoes and make 4 wells in the tomato mixture. Quickly crack an egg into each well. Cover and cook for 3-4 minutes or until the eggs are cooked to your liking.
- Top with ruffles of Parma ham and the extra sliced chilli, then garnish with the chopped coriander. Season with more freshly ground black pepper, then serve from the pan with warmed corn tortillas, diced avocado and lime wedges.
