Clodagh McKenna’s huevos rancheros

This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts.

Clodagh McKenna huevos rancheros
Dora Kazmierak


2 tbsp olive oil
1 onion, halved and thinly sliced
1 red pepper, cored, deseeded and thinly sliced
4 garlic cloves, crushed
2 tsp chilli flakes
2 x 400g cans cherry tomatoes
1 tbsp tomato purée
4 medium free-range eggs
80g feta cheese
1 tbsp freshly chopped
flat-leaf parsley
sea salt and freshly ground black pepper
4 slices of toasted sourdough bread, to serve

1. Place a large frying pan over a medium heat and add the oil. Then stir in the onion, red pepper, garlic and chilli flakes. Reduce the heat to low and cook for 5 minutes, stirring every minute or so.

2. Next, stir in the canned cherry tomatoes and tomato purée. Season with salt and pepper, stir well and cook for a further 5 minutes.

3. Use a spoon to make four small wells in the tomato sauce, then crack an egg into each well so they poach in the sauce.

4. Sprinkle over the feta and place a lid on top. Cook for 4-5 minutes, or for a longer or shorter time depending on how you like your eggs to be cooked.

5. Sprinkle the flat-leaf parsley on top, season with some more black pepper, if you wish.

6. Serve with sourdough toasts for dipping and scooping.

Now buy the book with £7 off

clodagh's weeknight kitchenClodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: