Huevos rancheros
Instructions
Melt in the Pan 30 g of butter, add the garlic and the onions and cook for 5-7 minutes.
Add the tomatoes and paprika and cook over low heat for 45 minutes, so you get a thickened sauce.
Season with salt and pepper.
Put the eggs into a bowl, add a pinch of salt and whisk them well.
In a pan melt the butter for omelettes, get the eggs and cook them until the part underneath the omelet is colourful; then turn and cook the other side.
Put the frittata onto a serving dish, spandervi over the tomato sauce evenly, cut into four pieces and serve.
Ingredients and dosing for 4 persons
- 8 eggs
- 40 g of butter
- 1 clove of finely minced garlic
- 2 chopped onion
- Chopped chilli at will
- 1 box of peeled tomatoes (500 g boxes)
- Salt
- Pepper