The Hemsley sisters explain us how to cook Huevos Rancheros with Guacamole.
- 4 large handfuls of spinach, roughly chopped
- 4 eggs
- 1 large handful of fresh coriander, leaves, and stalks (roughly chopped)
- 1 small handful of grated mature Cheddar
For the tomato sauce:
- 1 large onion, diced
- 1 tablespoon ghee or coconut oil
- 2 garlic cloves, diced
- 2 red peppers, halved lengthways, deseeded and sliced into strips
- 2 bay leaves
- 1 teaspoon smoked paprika
- A pinch of cayenne pepper or finely diced fresh red chilli, to taste
- 2 x 400g tins of tomatoes or 800g fresh tomatoes
- 200ml water (100ml if using fresh tomatoes)
- Sea salt and black pepper
For the guacamole:
- 1 large ripe avocado
- 1 tablespoon extra-virgin olive oil
- Juice of ½–1 lime
- 2 spring onions or 1 small handful of fresh chives, chopped
- 1 handful of fresh coriander leaves, chopped
- First, make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally until softened.
- Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.
- Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
- Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
- Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
- Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.