“Huevos” Rancheros

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  • Vegan
  • Total preparation time: 40 mins
  • Serves: 2
  • Country of origin: Mexico

Hola y bienvenidos a La Cocina de Cebratariano!

Historically, Huevos Rancheros was a second breakfast offered to ranchers in rural Mexico, after a long morning of herding cattle.

I’m a huge fan of ackee as an egg substitute in breakfasts (I use other egg substutes in baking). The flavour and texture are very similar to scrambled egg and you can liven it up with whatever seasoning you fancy.  Plus, it’s rich in niacin, which has been linked to good mental health, and goodness knows we all need some of that.

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Serve with dry-fried corn tortillas, avocado/guacamole, salad, refried beans.

Ingredients:

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  • 2 Green peppers (chopped to approximately inch sized chunks)
  • 2 medium-sized fresh tomatoes (chopped to approximately inch sized chunks)
  • Sunflower oil (or oil of choice) – 1 tsp
  • 1 large onion, chopped roughly
  • Garlic, 3 cloves crushed and finely chopped
  • 1 large red chilli (deseeded and chopped finely)
  • Jalapeño (42g)
  • Hot sauce, 1 tsp
  • Oregano 1 tsp
  • Paprika 1 tsp
  • 1 tin chopped tomatoes (400g)
  • 1 tin black beans (235g)
  • Salt and pepper to taste
  • Ackee (340g)

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Garnish:

  • Fresh parsley, chopped finely
  • Lime wedge

Method:

Preparation:

  • Rinse and drain ackee and black beans separately.

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  • Wash the green peppers, fresh tomatoes and red chilli.
  • Chop the green pepper and fresh tomato into chunks approximately and inch in size.

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  • Chop the red chilli finely
  • Wash and chop your garnish

Cooking:

  • Put the hob on high (7)
  • Add 1 tsp of sunflower (or chosen oil to large flat frying pan).
  • Once the oil is hot, add the garlic and onion
  • Once the garlic and onion starts to brown slightly, add the green pepper, fresh tomatoes, oregano, salt and pepper and jalepeno.
  • Cook for 5 minutes, stirring about the pan occasionally so it doesn’t stick. Then add the tin of chopped tomatoes and black beans. Allow to simmer for 5 minutes on a medium heat.

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  • Add the ackee/egg and leave to cook on top for 4 minutes.
  • Use a flat wide implement to scrape the mixture from the pan and serve.

Notes:

  • The bulk of it keeps for 2 days refrigerated, but the egg/ackee doesn’t keep as well.
  • If you’re not such a fan of spice heat, you can adapt the quantities of hot sauce and red chilli to suit your tastes.
  • If you eat egg and want to do that instead of ackee, make 2 little dips in the tomatoey base, break 2 eggs into them about 5 minutes before the end. Once the eggs are nicely poached and the whites are solidified, you can serve.

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Making the recipe more accessible:

  • If you live with chronic fatigue, you can pace by chopping the green pepper, fresh tomatoes, garlic, onion and herbs the day before. Just ensure you refridgerate to keep them fresh.
  • Prepare to allow more than 40 minutes, depending on your level of disability.
  • Daily living and mobility aids used to prepare this recipe: chopping aids, hand splints and a wheelchair.

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