Huevos Rancheros


  • 8 free-range eggs
  • 150ml/5fl oz tomato passata
  • 1 green pepper, finely chopped
  • 3 kale leaves, finely chopped
  • 1 garlic clove, finely chopped
  • knob of butter
  • 1 red pepper, finely chopped
  • 1 tbsp olive oil
  • 1 small bird's eye chilli, finely chopped
  • 1 courgette, finely chopped
  • 1 onion, finely chopped
  • salt and freshly ground black pepper


  1. To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
  2. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this space.
  3. Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
  4. To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.