Huevos Rancheros meets Ham, Egg and Chips
I
really fancied huevos rancheros today, but as I'd already used my Hex
B for my bacon butty at breakfast, I decided to substitute a thick
slice of ham for the tortilla.
The
advantage of serving it with a cooked salsa rather than raw, is that
I could add plenty of onion to really up that superfree.
Husband
requested chips, so I made him some black pepper jacket wedges.
They're almost chips, and I can't be too compliant now can I?
So,
this is what I did:
Serves
2
Syn
free on Extra Easy
2
thick slices of ham, all visible fat removed
4
potatoes, skin left on, cut into wedges
salt
and coarsely ground pepper
8
tomatoes, de-seeded and finely chopped
1
red onion, peeled and finely chopped
2
yellow onion, peeled and finely chopped
To
flavour the salsa, I used the leftover spicy sauce from last night's
tiger prawns, which consisted of:
a
small knob of ginger, minced
a
couple of cloves of garlic, minced
1-2
tbsp tomato purée
1-2
tsp paprika
Par
boil the potatoes, shake well in a sieve or colander to rough them up
a bit, place on a baking sheet, sprinkle with salt and cracked black
pepper. Cook in the oven on a high temperature until nicely brown.
Meanwhile,
make the salsa. Sauté the chopped onion, garlic and ginger in Fry
Light until soft, then add the tomatoes. Continue cooking for a
minute or two, then add the tomato purée and paprika. You may need
to add some water if the mixture is too stiff.
Serve
with the ham and a fried egg.