“It’s so nice to start a Sunday by having a nice hearty brunch with your friends or family. This recipe is a variation of huevos rancheros which is a popular breakfast in Mexico meaning “eggs ranch-style” or “eggs country-style”. The dish traditionally was served for on rural farms for a mid-day meal and is traditionally made with corn tortillas, vegetables and eggs. too make this meal slightly more European I have replaced the tortillas with polenta and added large quantities of vegetables to make a wonder healthy brunch.”
Catherine at St Margarets Kitchen
Polenta Farmer’s Eggs (Huevos Rancheros)
| 3/4 cup (125 grams) | polenta |
| 1.5 cups (375 ml) | water |
| 1/4 tsp | salt |
| 1/4 tsp | cumin seeds |
| 1/4 tsp | coriander seeds |
| 1 tsp | olive oil |
| 1 | green pepper diced |
| 1 | onion diced |
| 1 can | diced tomatoes (drained) |
| 6 | eggs |
Instructions
- Combine the polenta, salt and water in a pot and bring to a rolling boil. As soon as it boils, turn the heat off and let the polenta cool slightly and absorb all the water.
- Spread the polenta on the bottom of a greased 9x12 baking tray.
- Crush the coriander and cumin seeds in either a blender or a mortar and pestle (you can substitute powdered spices but the flavor will be milder)
- Saute the onions and peppers in the olive oil for about 5 minutes.
- Add the spices and drained tomatoes and cook another 2-3 minutes.
- Spoon the mixture on top of the polenta. Using a spoon make 6 indents in the vegetables where the eggs will go.
- Crack the eggs into the indentations.
- Cover the dish and cook at 180 degrees until the eggs have set. Approximately 20-25 minutes.
This recipe can be partially made the night before. Simply put the dish in the refrigerator after step 6 and finish in the morning.
- Serves 3-6 people
- Cooking time: 45 minutes
- Active time: 15 minutes