Breakfast – Huevos Rancheros (Mexican Eggs) Gluten-free, Vegetarian, Dairy-free

I have had some requests for more breakfast options for those who are gluten-free, dairy-free and vegetarian so I am sharing this mornings breakfast with you today.

I love these Mexican Eggs – again out of Jane Kennedy’s book Fabulous food, minus the boombah – I have 2 of her books and they are both fantastic.

I quickly made this up using the Thermomix as it is super easy. But for those who don’t have one – it is easy regardless.

So here you go….

Huevos Rancheros 

Ingredients:

  • 1 tblspn olive oil (I used coconut oil)
  • 1/2 an onion (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 green capsicum (finely chopped)
  • 1 x 400g can of chopped tomatoes
  • 1/2 tspn chilli powder
  • 1/2 tspn ground cumin
  • 1/2 tspn oregano
  • salt & pepper
  • 4 eggs
  • 1/4 cup grated parmesan cheese (omit for dairy-free option)
  • fresh herbs (parsley or coriander work well)

Preheat your oven to 200 deg C.

Preparation For Thermomix 

Quarter onion and capsicum and place in Thermy along with clove of garlic – mix on speed 6 for 5 secs.

Scrape down, add oil and cook on 100 deg C for 3 mins on speed 1.

Add can of tomatoes, chilli, cumin, oregano and season with salt & pepper – mix on speed 2 for 4 secs.

Preparation without Thermomix

Heat oil in a pan and sauté onion, capsicum and garlic for one minute. Add can of tomatoes, chilli, cumin, oregano and season with salt & pepper. Mix to combine.

To put together I put a scone cutter in the bottom of a small bowl or a large ramekin and place tomato mixture around it and then crack the egg into the middle.

At this stage you can add some grated cheese on top if you like and then place in the oven and back for 10 minutes.

Remove from oven once egg is set and top with fresh herbs and enjoy!

For those that can have gluten this is great with toasted soldiers of bread.

Linda

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