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The Pickle House Spiced Huevos Rancheros

The Pickle House Huevos Rancheros

The Pickle House brand was established at the beginning of 2014 by Florence Cherruault. Having first been introduced to the idea of drinking pickle juice whilst in New York, Florence wanted to create a recipe that was specifically made for drinks and smoothies. After many many months creating and crafting the recipe, they launched the Pickle House Spiced Tomato Mix. Our breakfast favourite, Huevos Rancheros, will be forever grateful for this beautiful tomato and spice infusion. ¡Órale!

What you'll need for this feast that feeds 2/3 people!

Ingredients:
1 x onion
2 x cloves of garlic
2 x red peppers
2 tbsp olive oil
1/2 tsp chilli flakes
3 x fresh bay leaves
1 x 400g tins of quality plum tomatoes
1 Bottle of Picklehouse Spiced Tomato Mix (200ml)
2 x large ripe tomatoes
200g mozzarella
6 large free-range eggs

Ready, Steady, PICKLE HOUSE!

  1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers.
  2. Grab your large frying pan - make sure you've got a lid to go with it - on a high heat and add 3 tablespoons of olive oil. An ovenproof pan or iron skillet would be ideal for cooking this dish, but it can be cooked with a regular large frying pan
  3. Add the onion, garlic, peppers, dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
  4. Pour in the Pickle House Spiced mix and the canned tomatoes. Use a large spoon or potato masher to really get in there and break the tomatoes down to make the most wholesome, nutrient-dense sauce. Bring to the boil, then turn down to medium heat and cook for a further 5 minutes to reduce the sauce. Are you ready for the sauce??
  5. When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
  6. Slice the fresh tomatoes and lay them over the top of the mixture.
  7. Use a large tablespoon or cup to create wells in the tomato stew, then crack the eggs in so they poach in their designated little craters — (TOP TIP) try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
  8. Season your eggs to your liking and then place the lid on the pan and let the eggs cook for 3/4 minutes (depending on your preference).
  9. Prep your bread, or side item to enjoy along with your 'rangers eggs'. (Other sides can range from Corn Tortillas, Avocado, Flour Tortillas... soft rolls etc... *Let Yourself GOOOOO!!!!)
  10. Take the lid off the pan and check your eggs by giving them a prod with your finger or knife. When they're cooked to your liking, turn off the heat and take the pan to your table with your previously prepped items on the side. Add some cheese and a grater to the table so everyone can get involved and add their desired amount of fromage!

*Shout in accent of Hector Ó hEochagáin

TIPS:
If you wanted to take this dish up a notch or two.... for a late brunch/lunch you could serve it with black beans, some rice and some more of that fine fine Picklehouse Spiced Tomato Mix for some added... you guessed it.. HEAT!! GiVe it a whirl! Don't get lost in the sauce.
You. Have. Been. Warned.

On the side:
Pickle House Smokey Red Snapper
35ml Talisker & Pepper infused Hendricks gin
100ml Pickle House Tomato Mix
A squeeze of Lemon Juice
Or your gin of preference.

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