Cure & Simple - Recipe

The Recipe

Spicy Bacon Brunch Huevos Rancheros
Serves: 4 | Cooking time: 30 minutes
NEW
Ingredients
  • 500g new potatoes, halved
  • 1 sprig rosemary
  • 1 sprig thyme
  • 3 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 onion, thinly sliced
  • 2 sweet peppers, thinly sliced
  • 2 fat garlic cloves, thinly sliced
  • 2 tbsp smoked paprika
  • 4 rashers of Cure & Simple Original smoked back bacon, cut into large slices
  • 1 x 400g tin black beans in water, drained and rinsed
  • 4 medium-sized tomatoes, chopped
  • 1 small handful of coriander, chopped
  • 4 large free-range eggs
  • A few drops of Tobasco (optional)
Method
  1. Preheat the oven to 200ºC/180ºC (fan)/gas mark 6. Tip the new potatoes onto a baking tray with the herbs and drizzle over 2 tbsp of the olive oil with a good pinch of seasoning. Give the potatoes a good shake to cover them in the oil then roast in the middle of the oven for 20-30 mins until they are golden and cooked through
  2. Meanwhile, heat the remaining olive oil along with the chilli flakes in a large oven-proof pan until the oil starts to colour. Add the bacon slices and fry for 3-5 minutes until the fat starts to crisp, Turn the heat up and add the sliced onions, peppers and garlic to the pan and fry for 5-7 minutes until the onions have softened slightly and the peppers are golden. Add the chopped tomatoes, black beans and smoked paprika along with a splash of water and cook for a further 5 minutes until the tomatoes have cooked down
  3. Add the cooked potatoes along with most of the chopped coriander and stir through. Make 4 wells in the pan and crack in the eggs, then place the pan in the top of the oven for around 10 minutes until the egg whites are set
  4. When the egg whites are cooked, top with the remaining coriander and a few drops of Tobasco hot sauce, depending on how spicy you like it. Serve immediately

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef