Huevos Rancheros



One of life's pleasures is a lazy Sunday breakfast with cups of coffee and a peruse of the papers - that's one of the many bonuses of not having children. Often we go out for breakfast and the experience takes all morning. Otherwise we have it at home, on the patio in summer or by the fire in winter.

Eating at home narrows the options somewhat, however, as, much though I enjoy cooking, I can't be bothered to faff about in the kitchen first thing in the morning. So breakfast has to be a compromise of maximum effect for minimum effort and this version of Mexican ranch-style eggs sits perfectly on the menu:

4 x rashers bacon, finely chopped
1 x onion, pleeled and finely chopped
2 x Tbsp oil
1 x 400g can tomatoes (spiced or add your own)
2 x Tbsp finely chopped coriander or parsley
4 x eggs
tortillas or toast

Cook the bacon and onion in the oil in a frying pan over a moderately hot heat for 5-7 minutes until the bacon and onion are golden and very fragrant. Add tomatoes and coriander or parsley and simmer for 2 minutes.

Make four wells in the centre of the sauce and break an egg into each well. Cover and simmer for about four minutes until the eggs are cooked.

Serve an egg with a little sauce on top of a warm tortilla or slice of buttered toast.