In a twist on huevos rancheros, eggs are baked in a rich tomato and corned beef ragu for this Mexican style corned beef. Perfect for brunch or a light supper.
When I was a child corned beef was a regular on the primary school lunch menu – served in thin slices in a salad with the dreaded chunks of raw celery and a very nasty tasting instant mash. I used to eat the corned beef first, then the salad, force down a mouthful or two of the potato and hide the celery in the remainder of the mash.
I really rather like corned beef – called pemmican by the children in the Swallows and Amazons books, the perfect food for explorers and sailors. (Actual pemmican is something quite different to corned beef). The corned in corned beef does not come from corn, rather from the large corns of rock salt used to cure the beef ready for preserving in cans.
A tin of corned beef is a useful store cupboard staple, and now as well as the classic you can get both reduced salt and fat versions as well as different flavours. I’ve added Princes Corned Beef to huevos rancheros to make this Mexican Style Corned Beef and Eggs – a perfect weekend brunch dish with corned beef cooked in a rich tomato sauce, a soft egg and plenty of melted cheese.
Love Baked Eggs? Try my egg recipe with tomatoes!
Mexican Style Corned Beef & Baked Eggs
- 1 tbs olive oil
- 1 small onion or large shallot – peeled and chopped
- 2 cloves garlic – peeled and chopped
- 1 orange pepper – deseeded and chopped
- 1/2 tsp dried chillis
- 1 can chopped tomatoes – a good quality brand will give a better result
- 1 red bell pepper
- 1/2 a 340g can Princes corned beef – diced
- 4 eggs – free range
- 60 g grated cheese – I use cheddar
- Fresh coriander
- 1 lime cut into wedges
- Tortilla chips
- Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until starting to turn golden. Add the peppers, season with pepper and salt and fry until soft. Add the tinned tomatoes, the chilli and cook for about 5 minutes.
- Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef ragu.
- Divide the mixture between 4 mini casseroles, or pour into one large gratin dish.
- Make a well in the centre of each dish and pour in an egg. Top with a sprinkling of grated cheese. Bake at 180C / GM 4 for 15 – 20 minutes until the whites have set but the centre still has some wobble.
- Top with fresh coriander and serve with a wedge of lime and some tortilla chips.
Recipe and video commissioned by Princes
Sarah Maison Cupcake
Oh that looks so tasty and easy! Ted would love this for supper, I’ll have to make it for him.
Great video too, you make it look so easy.
It was designed to be simple! Let me know how it goes, I have a tub of the ragu in the freezer to use with pasta.
Michelle @ Greedy Gourmet
Helen, you’re a much braver soul than I am. To date I’ve never had corned beef!
I had not had it for years! Reminds me of my childhood, very comforting.
I shall definitely be making this, I love corned beef, a change from a hash. Would make a great brunch.
I love corned beef too. Had not had it for years – but will be making this on a semi regular basis now!
Lucy - BakingQueen74
This looks great, I have been wanting to use corned beef in a simple recipe for my family and I think this fits the bill perfectly. It’s so different from a corned beef hash which was all I had found so far. I think they will all love this!
It makes a cracking pasta sauce too Lucy, and the ragu freezes well.
Bintu @ Recipes From A Pantry
I grew up with corned beef and for some reason I don’t really use it much these days. Note to self – test this recipe.
I had not had corned beef for years before this commission. I loved it so much when little too.
Nice and easy and I bet tasty too!
Delicious Jan! We really enjoyed it.
It’s years since I’ve had corned beef! That does look very tasty though.
I’d not had it for ages either Janice! I certainly will not be leaving it for so long next time.
This is a brilliant way to jazz up corned beef.
Thanks Jo! We did rather enjoy it!
Fascinating recipe that I have to admit is just not something I would have thought of myself. Really interesting use of corned beef.
thanks Judith. It is perfect for brunch.