Huevos not quite rancheros

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Autumn is the season of mists, mellow fruitfulness and really substantial breakfasts.

These delicious spicey eggs feature in the ‘holiday breakfasts’ chapter of my Bill’s Kitchen cookbook. We’ve just started serving them at Café @ All saints with the addition of some roast peppers – and they’re making people very happy!

It’s an ultra simple dish to make – which is a good thing at breakfast time when your concentration and energy levels may be modest. It’s cooked on the hob and then the poaching of the egg finished in the oven. This works fine if you’ve got an Aga that is on anyway. If you haven’t and you feel that it’s a waste to switch your oven on just to poach an egg, then you can either finish it under the grill (which is what we do at All Saints) or put a lid on the pan and finish the poaching on the hob – it doesn’t seem to turn out quite as pretty that way but it tastes just the same.

The quality of the toast (such as the toasted ciabatta pictured here) makes all the difference.

serves 1

1 tbs olive oil
1 cooking chorizo, halved lengthways and then cut 2cm
1 large tomato, diced 2cm
(Optional – a few slices of roast pepper)

1 big egg

2 good slices very good toast – e.g. white sourdough, Spianata, or ciabatta

  1. Pre-heat the oven to 160C (fan).
  2. Use a very small frying pan that can go into the oven or, ideally, a small cast iron pan like the one pictured. Fry the chunks of chorizo in the olive oil for about 5 minutes until just cooked. Add the chopped tomato and fry for three or four minutes until the tomato is going mushy. (Add the roast peppers if using and stir well) Make a dip in the middle of the pan and crack the egg into the middle of this dip. Put in the oven for about 5 minutes until the white is just set and the yolk is still runny. Serve on a warmed plate with very good toast on the side.