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Huevos rancheros in a raclette pan



For the chili tomato sauce
400 gm canned tomato cubes
2 onions
Fresh red peppers
1 clove of garlic
Olive oil

For the garnish
Sour cream
Spring onions cut into rings 
In the raclette pan
12 quail eggs


Chili tomato sauce:
Mince the onions and the fresh red peppers and press the clove of garlic.
Fry them together in some olive oil. 
Add the tomato cubes and leave to simmer.
Halve the avocado and remove the stone, cut the fruit flesh into cubes and remove the cubes from the skin.
Fill a bowl with grated cheddar and one with sour cream.
Put the quail eggs in a basket

In the raclette pan:
Keep the sauce warm on the Fritel Warming Tray. Have the garnish and quail eggs ready on the table. 
Put some chili tomato sauce in a raclette pan. 
Break a quail egg above the chili tomato sauce.
Sprinkle some grated cheddar on it.
Cook the egg under the grill.
Garnish as desired with avocado, sour cream, spring onions.