We love a success story here at Loaf HQ! Our neighbour here in
Ladbroke Grove up at the Dock Kitchen, Stevie Parle, is a stonking good
cook. Like Jamie Oliver he trained at The River Café
before starting his own restaurant. He's got a wicked book out
which you should grab when you can, he's got boyish good looks and
charm to boot. He's also got a new series starting on Channel 4,
The Spice Trip, which is definitely worth a watch. Frankly, I hate
Stevie knocked up his Huevos Rancheros for us to try with our
Breakfast In Bed sets. They were so good it
left me feeling even more depressed. The man's a genius!
Anyway, here goes his recipe.
Stevie buys tortillas and Mexican chillies from coolchile.co.uk
but you can find them in some supermarkets to make this huevos
- 2 tbsp olive oil
- 1 small red onion
- 2 cloves of garlic
- 1 tsp chipotle chilli, diced to 1 tsp smoked paprika
- 1 small bunch of coriander
- 2 x 400g tins of plum tomatoes, rinsed and drained
- 4 bay leaves
- 1 cinnamon stick
- 1 pinch of dried oregano
- 4 or 8 eggs, depending how hungry you are
- 8 small corn tortillas or toast, to serve
Heat the oil in a large frying pan. Thinly slice the onion and
finely chop the garlic. Add these to the pan with the chipotle and
the coriander stalks, finely chopped. Fry for 5 minutes until the
onion is transparent.
Add the tomatoes, roughly chopped, with the bay leaves and
cinnamon, season with salt and turn the heat down to medium.
Cook gently for half an hour until thick and tasty, then add the
coriander leaves, roughly chopped, and a pinch of oregano.
Preheat the oven to 200C/400F/ Gas 6. In an oven tray, or
preferably individual small baking dishes (about 10cm wide and not
too deep), put some tomato sauce and break an egg into each dish.
Bake for about 10 minutes until the white of the egg is set but the
yolk still runny.