How do you like your eggs?

By Lorraine Pascale   –   Todmorden News

Simplicity is key for Lorraine Pascale. “It’s the way I live and the way I eat,” explains the chef, discussing the essence behind her latest book, Eating Well Made Easy. “There’s no faff – just chop it up and throw it in.”

It’s this understated approach to delivering uncomplicated, nutritious food that has seen the model-turned-TV-cook take the culinary world by storm; and when I turn up to play sous chef at her home in south-west London, the proof is in the pudding – or savory in this case.

HUEVOS RANCHEROS WITH JALAPENOS AND GARLIC (Serves 2)

2 soft corn tortillas

2 tbsp olive oil

4 ripe tomatoes cut into cubes

3 spring onions, finely chopped

2 green jalapeno chilies or 1/2 regular green or red chili, de-seeded for less heat if preferred, finely chopped

1 garlic clove, finely chopped

Good pinch of ground cumin

Leaves from 1/2 bunch of fresh coriander, roughly chopped

4 free-range eggs

Sea salt and freshly ground black pepper

Method

Preheat the oven to 200 C/fan 180 C/gas mark 6.

Wrap the tortillas in a piece of tin foil, sit on a baking sheet and put them in the oven for about 10 minutes or until they are heated through.

Meanwhile, heat one tablespoon of oil in a large non-stick frying pan over a medium-high heat. Add the tomato, spring onion, chilli, garlic, cumin and a little salt and pepper, and cook them for about five minutes, or until the tomato begins to break down.

Stir in half of the coriander, remove from the heat and keep warm.

Rinse out and dry the pan and put it back on a low-medium heat. Add the remaining tablespoon of oil and once nice and hot, crack in the eggs, spaced apart. Cook them gently for about three to four minutes, until the whites are cooked but the yolks still a little bit runny. Remove the pan from the heat.

Remove the tortillas from the oven and place one on each serving plate. Divide the salsa mix between them, spreading it out with the back of the spoon. Slide two eggs on top of each one, sprinkle with the remaining coriander and serve.