Sluttishly Savoury: Huevos Rancheros

Welcome to the greatest brunch you'll ever have: huevos rancheros. It's similar to gypsy eggs which we told you about in 2011, except there's no chorizo (veggie high five!), even less cooking involved, and you can do it all on the hob without faffing around with the oven. And it's traditionally served on rural Mexican farms. You can pretend you've had a hard morning rounding up cattle, rather than a bracing walk to the corner shop to pick up some eggs. Although, in fairness, that's pretty tough in the snow. Well done you. You deserve a hearty breakfast, you hero.

Huevos rancheros is eggs cooked in fresh, light salsa, which you can make as spicy as you like. You end up with a delicious and satisfying start to your day. Not bad for ten minutes work.

Huevos Rancheros (for 2)

You will need:

• 1/2 red onion, chopped
• 1 red pepper, chopped
• 1/2 chilli, chopped
• 1 small courgette, chopped
• 1 garlic clove, crushed
• 1 tsp oregano
• Small tin of chopped tomatoes or passata
• 4 eggs
• Small handful of fresh coriander, chopped

Make it!

1. Make the salsa by mixing the onion, pepper, chilli, courgette, garlic, oregano and tomatoes in a bowl. Season with salt and pepper.
2. Heat some oil in a medium-sized frying pan and tip the salsa in. Heat it through for a few minutes, then make two spaces in it. Add a tiny drop of oil to each, then carefully crack one egg into each gap.
3. Pop the lid on and cook over a medium heat for 5-6 minutes, until the eggs are cooked.
4. Sprinkle some coriander over the top and serve with some chunky bread.