Huevos Sloberos

Sorry, Nigella, these are EVEN tastier than your Eggs in Purgatory

This is adapted from ‘The great Mexican breakfast’ in Thomasina Miers’ Mexican Food Made Simple – she’s the genius behind Wahaca, the Mexican restaurant chain. It’s a bit like Huevos Rancheros, but we ate these slobbing out in bed one Sunday morning, rather than on a hard-working ranch – hence the name. It’s probably also the perfect hangover cure – though I wouldn’t know about that of course.

Huevos Sloberos

Serves 2.

  • 400g tin of tomatoes
  • 1 small onion
  • butter and/or oil for frying
  • some fresh chilli, chopped – I used some Ring of Fire chillis – zing!
  • 1 clove of garlic, chopped
  • salt and pepper
  • tsp brown sugar
  • Worcestershire sauce
  • grated cheese of choice
  • 2 tortillas / flatbreads
  • 2 eggs

In a pan, fry the onion and chilli in a little butter until the onions are translucent. Add the garlic and fry briefly. Add the chopped tin of tomatoes, salt and pepper, sugar, a generous slug of Worcestershire sauce. Simmer over a low heat until the sauce thickens – maybe 20 minutes or so.

Warm the flat-breads or tortilla wraps on a dry frying pan or griddle while you fry the eggs. Put a wrap on each plate, smother in sauce, pop an egg on each one and add grated cheese. Eat in bed.
Huevos Sloberos 2

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