This Mexican take on baked eggs is chef Billy Law’s version of huevos rancheros (literally meaning ‘ranched eggs’), which is traditionally served on a tortilla and usually consists of eggs in a chilli-tomato sauce, with fried potatoes (patatas bravas) on the side.
This version keeps it simple, allowing you to throw everything into the same pan and bake it in the oven. Make sure you make plenty of toast to mop up all the sauce.
- 4 tablespoons olive oil
- large Sebago potato (or other), peeled and cut into 1.5cm cubes
- chorizo sausage, sliced
- garlic clove, crushed
- 1/2 onion, finely chopped
- 400g tinned chopped tomatoes
- 1 teaspoon smoked paprika
- salt and pepper
- 4 free-range eggs
- 2 tablespoons basil pesto
- 4 slices sourdough, toasted
Preheat the oven to 220°C. Heat the olive oil in a non-stick frying pan over medium heat and fry the potato cubes until golden brown with crispy edges. Add the chorizo and fry until a little charred on both sides. Add the garlic and onion and cook for a further minute until the onion is soft and translucent.
Add the tomatoes and smoked paprika, season with salt and pepper, and cook for five to eight minutes, or until the sauce has reduced but is still a little sloppy. Divide the tomato and chorizo mixture between two small baking dishes.
Make two dents in the tomato mixture in each dish, then crack the eggs and gently drop them into each hole. Bake in the oven for 10 minutes, or until the eggs are just cooked through. Season with more salt and pepper, and serve with a big dollop of pesto on top, and with the toasted sourdough.
Recipe taken from Have You Eaten? by Billy Law
Food has always played a key role in Malaysian-born Billy Law’s life – in his home country it’s not uncommon to greet each other by asking Have you eaten yet? instead of How are you? When Billy migrated to Australia in 1996 he took his inquisitive palate to a whole new culinary world. As well as cooking dishes from home, he also started experimenting with the flavours of his adopted homeland. The juxtaposition of two different cultures has allowed Billy to submerge himself in an endless combination of Eastern and Western cuisines. Have You Eaten? showcases Billy’s passion for cooking through his favourite collected recipes from both worlds – from traditional Malaysian-Chinese Nyonya recipes like Chinese roast pork belly to contemporary Western-style dishes such as braised beef cheeks in Pedro Ximinez, and Vegemite cheesecake.
You can buy Have You Eaten? at cooked.com.
Published by Hardie Grant Books.