BBQ Huevos Rancheros

  • Preparation Time90 mins
  • Cooking Time20 mins
4 eggs

For the tomato compote

1 onion, finely chopped
2 red chillies, chopped
1 red pepper, finely chopped
1 can (400g) plum tomatoes, drained and chopped
100g chorizo, diced
1 garlic clove, crushed
Splash of sherry vinegar
1 tbsp fresh coriander, chopped

For the flat bread

300g strong flour
½ tsp salt
1 tbsp baking powder
1 tsp crushed cumin and coriander seeds
100ml water
50ml olive oil

To make the tomato compote, sweat the onions on a flat griddle with a little olive oil for 5 minutes.Then add the garlic, peppers, chilli and chorizo, and cook for 3 minutes. Add the tomatoes and cook for a further 2 minutes. Finally add the vinegar and coriander and keep warm.

Fry the eggs on the griddle with a little olive oil.

To make the flatbreads, add all the dry ingredients in a bowl. Make a well in the centre and add the oil and water. Using your hands, slowly bring in the flour mixture in a circular motion. Knead into an elastic dough. Cover with cling film and rest for 1 hour.

Make 100g balls of dough and work in the palm of your hands to make ½ thick flat breads. Place on the bbq and cook for 1-2min on each side.

To serve, place the flatbread on a plate, spoon on the tomato compote, top with the fried egg.

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