Huevos Rancheros

Huevos Rancheros

Huevos Rancheros, Clodagh’s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Photography by Dora Kazmierk.

Huevos Rancheros, Clodagh''s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe

Clodagh McKenna‘s 100 interesting, simple recipes from meat-free meals to quick-fix dishes and storecupboard suppers offer the answers to all your weeknight dinner dilemmas. With her trademark twists, Clodagh’s inspirational but achievable dishes elevate the simple to something special. Including ideas for:

Quick Fixes – recipes on the table in less than 30 minutes—perfect for when you’ve been stuck in the office and need a quick fix.
One and Done – a variety of one-dish dinners, including roasting tin meals, one-pot stews and casseroles and one-pan recipes.
Meat-free – vegetarian dishes for meat-free Monday (or any other night of the week).
Storecupboard stand-bys – recipes based on basic storecupboard staples like pasta and tinned tomatoes, which don’t require a long list of ingredients.
Friday Night In – satisfying and substantial dishes that can feed 6-8 people for weeknight gatherings of friends and family.

Clodagh”s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire is available at and

Huevos Rancheros

This Mexican recipe is more well known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts for dipping and scooping.   


2 tablespoons olive oil 

1 onion, halved and thinly sliced 

1 red pepper, cored, deseeded and thinly sliced 

4 garlic cloves, crushed 

2 teaspoons chilli flakes 

2 x 400g (14oz) cans cherry tomatoes 

1 tablespoon tomato purée

4 medium free-range eggs

80g (2¾oz) feta cheese  

1 tablespoon freshly chopped flat-leaf parsley 

sea salt and freshly ground black pepper

4 slices of toasted sourdough bread, to serve

Place a large frying pan over medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so. 

Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes.

Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce. 

Sprinkle over the feta and place a lid on top. Cook for 4–5 minutes, or for a longer or short time depending on how you like your eggs cooked. 

Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish, and serve with slices of sourdough toast for dipping.

Recipe reprinted with permission from Kyle Books.

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