Fulham gets a hard time. There are certain restaurant critics and North Londoners whom will have you believe that this London borough is a barren food waste land, dotted with mediocre restaurants, commercial supermarkets and gastro pubs. Clearly these people have no idea of Fulham’s history and roots, nor have they been to the North End Road market. It is in one of my favourite place’s in London; where locals and non-locals go to buy a variety of wares, ranging from food, bedding, clothing and electrical goods.
Amongst the heavy presence of Middle Eastern supermarkets, you will find a variety of market stalls selling fruit, veg, freshly caught fish, an amazing French cheese van, a butcher shop with the longest queues imaginable, a Mexican burrito van, a falafel stall and much much more. There is also a plethora of cafes, an ok chippy, an Ethiopian coffee house, a Persian restaurant and the standard fast food outlets (including a spectacular Gregg’s Bakery), even the supermarkets sell various grilled meats and kebabs to order.
This time I was buying the ingredients for Huevos Rancheros; a classic Mexican breakfast dish consisting of fried eggs poached in a tomato chilli sauce on top of flat bread and smothered in cheese. The spicy element to this dish also makes it a superb hangover cure. Rancher’s Eggs, as they are known, are very easy to make and even more of a delight to eat. There are a number of recipes from various people, but I have stuck with Jamie Oliver’s offering.
You will need:
1 Onion (finely sliced)
2 cloves of garlic (finely sliced)
2 red peppers (deseeded and finely sliced)
2 red chillies (finely sliced)
4 dried chillies
3 fresh bay leaves
Sea salt and freshly ground black pepper
2 400g tins of chopped tomatoes
2 large tomatoes (sliced)
6 large eggs
8 – 10 tortillas or khobez wraps
200g of hard cheese (I used a French Comté)
- Using a large frying pan (or in my case two; evenly dividing the ingredients) heat up several healthy glugs of olive oil
- Fry off the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper
- Stir and cook until caramelized (approx. 15 mins)
- Pour in tinned tomatoes, bring to a boil then reduce to a medium heat and simmer for 5 mins
- When thick, add some more salt and pepper and layer on sliced tomatoes. Simmer for 5 mins.
- After this, make a small well in the mixture for each egg.
- As quickly as possible, crack in your eggs, season and cover for about 4 mins.
- While this is happening heat up your tortillas or wraps
- After 4 mins, check to see if they are poached to your liking and turn off the heat.
- All you have to do now is pile up your tortillas and serve with grated cheese on top. Delicious!