Huevos Rancheros with Roasted Chilli Asparagus - Recipe by Alison Wright

Ingredients

Huevos rancheros:

1/2 Tbs extra virgin olive oil
1/2 red onion, chopped
1 garlic clove, crushed
1 x 400 g tin peeled plum tomatoes
1 green chilli, finely sliced
4 x tortillas (you can buy readymade, or make your own)
4 free-range eggs
1/4 cup chopped coriander
1/2 tsp ground cumin
1 avocado, sliced

Asparagus:

1 tsp chilli flakes
8 asparagus spears
2 tsp olive oil
Juice from 1/2 a lime
Lime zest
Pinch of salt

Tortillas:

2 cups flour (1 cup wholemeal, 1 cup plain)
3/4 cup water
3 Tbs olive oil
Pinch of salt

Method

If making your own tortillas, make them first and keep warm. Readymade tortillas work just as well, or I quite often make this if I have any leftover tortillas from the night before.

Tortillas:

Place flour and salt in a bowl, mix well. Add olive oil, stir through and then add the water slowly. Keep stirring the mixture until it comes together as a dough. You can always add more water, if it is a little dry.

Sprinkle a little flour onto your benchtop and knead the dough for a couple of minutes. Knead into a ball, cover and set aside for 10 minutes. You can leave it covered in the fridge for longer, if you like to pre-prepare.

Cut dough into 8 pieces and roll out each piece to the size of a small plate.

Heat a hot plate or pan, cook tortilla on one side until it starts to bubble, then flip over and cook the other side.

Keep warm until serving.

Asparagus:

Heat oven to 220 C.

Wash and dry asparagus and trim the ends. Arrange side by side in a baking dish. Mix olive oil, chilli, lime juice and zest and pinch of salt in a small bowl and set aside.

Tomato salsa sauce:

Heat up a pan, add olive oil and saute onion with garlic and chopped chillies. Once onion is translucent, add tin of tomatoes and cumin. Stir and leave to simmer, add a pinch of salt to taste.

Coat asparagus in oil, lime and chilli mixture and put in oven for 8-10 minutes.

Prep the tortillas:

If using readymade tortillas, heat a pan, add a little olive oil and cook them for a minute or two on each side. Keep warm.
Fry eggs in a pan with a little olive oil.

Plating:

Spoon some of the tomato salsa on each tortilla, top with fried egg, avocado and a sprinkle of coriander. Take asparagus out of oven and serve with the tortillas.

Credits: Alimentary

Photo Credits: Alimentary