In a twist on huevos rancheros, eggs are baked in a rich tomato and corned beef ragu. 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.
- 1 tbs olive oil
- 1 small onion or large shallot – peeled and chopped
- 2 cloves garlic – peeled and chopped1 red pepper – deseeded 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
- 1/2 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.
Make a double batch of the Princes Corned Beef ragu, freeze the extra for use as a quick and simple pasta sauce.
Recipe and video commissioned by Princes