I love my Lodge Cast Iron pans. I don't know how I moved through my cooking life so long without them to be honest. They are SO great for SO many things. Get your hands on at least one good piece. Middle of the road size, it will surprise you what can be done with them. They are heavy and as I get older I notice that is a factor with cookware...but I will soldier on with the weight just for the versatility and the amount of heat you get from them. But I digress.
Huevos Rancheros...eggs for (Mexican) ranchers? Maybe a rough translation. Full of goodness. Beans, tomatoes, sausage, onions, all packing heat! Do it...You can make all of it up to the cooking of the eggs, in advance, then just heat up the sauce, (in your Lodge Cast Iron skillet) and oven on, eggs in, make your toast (or more authentically, tortillas) while you wait. YUM. Hearty hearty starty to any day with the gang. The food of ranchers!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 red onions, halved
- 4 Garlic Cloves
- 2 Chorizo Cured roughly chopped
- 1 Red Chillie(s)
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 capsicums, cubed
- 1 Tin Diced Tomatoes
- 50 Grams Smoky BBQ Sauce Recipe
- 1-2 eggs per serving
- 10 small bocconcini
- 2 spring onions, sliced
- Handfuls Fresh coriander
- 1/2 Avocado per serving
- Lime wedges
Preaheat oven to 200°C on a grill setting.
Place onion, garlic, chorizo, chilli and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
Add capsicums, tomatoes and Smoky BBQ sauce. Cook 10 min/Varoma/Reverse/speed 1.
Pour out into a baking dish/cast iron pan and crack eggs on top. Bake until the egg whites have just turned white.
Add bocconcini, spring onions and coriander on top. Serve with avocado and tortillas or toast. With a lime cheek, of course.