Huevos Rancheros With Feta & Hot Honey is the perfect quick brunch. Eggs baked with feta in a delicious tomato sauce with peppers and onions, garnished with fresh herbs and a fiery honey dressing. You can easily scale it up to serve more guests, adjust the spice levels, or throw in a bunch of extras to suit you.

Everyone will have their own way of making Spanish baked eggs, but the basic components are eggs baked in a tomato-based sauce, with some heat behind it. I serve baked eggs all the time, and I love adding tangy feta cheese so that it melts into the egg whites as they set in the oven. Hot honey is the ultimate condiment, and it sets this dish off perfectly. The sweet, savory, spicy, and tangy flavors all work perfectly, and overall, it just tastes as though it is harder to make than it actually is.

Ingredient notes

Here's how I make this recipe

It is essential to preheat your oven before you start so it is ready and waiting for you. You can either use the oven, or put the skillet under the grill/broiler. But it needs to be hot and ready to go so that you're not hanging around with the eggs cooling off and then heating them up again while still raw. Not ideal.

Preheat the oven to 200C/400F and finely slice the onion and pepper. Crush the garlic.

Heat some oil in the skillet and add the onion and pepper. Season with a pinch of salt and sweat them until translucent. Then add the garlic.

Stir through the canned tomatoes. Bring them to a simmer, and then make small wells and crack the eggs into them. Crumble the feta into the egg whites and surrounding area, and place the skillet into the preheated oven.

Bake the Huevos Rancheros for around 5-10 minutes, meanwhile, make your hot honey dressing.

Dice the fresh chilli and fry it in a small amount of oil for 30 seconds before pouring in the honey. Swill it around the pan, then turn the heat off and just let it infuse.

Take the skillet out when the eggs look cooked but not rock solid (touch the top and they should feel bouncy, not firm). They will continue to cook in the hot skillet even once out of the oven, so bear this in mind.

Serve garnished with fresh coriander leaves, torn basil, avocado, and drizzle over the hot honey and chili sauce.

Variations

Many people will fry chorizo with the onion and pepper, and this is certainly a tasty way to add a bit of oomph to the Huevos Rancheros recipe. You could also fry it separately and put it in a bowl for guests to scatter over themselves.

For another way to bulk this recipe out, try stirring through a can of drained black beans, kidney beans, or cannellini beans when you add the tomatoes.

Instead of feta, you could use mozzarella for a milder flavor (but a better cheese pull).

For a punchier blue cheese taste, try some creamy gorgonzola.

You can use passata instead of canned tomatoes.

Wine Pairing

The strong flavors and spices in this dish are crying out for a Rioja!

What if I have leftovers?

This recipe is best enjoyed fresh. If you do have leftovers, I'd try to keep them in the skillet, covered and in the fridge for 1-2 days, and reheat in the oven, or enjoy cold. You can also transfer them to an airtight container.

Sometimes, just the sauce will be left, and this can also be stored for 1-2 days and served with a fried egg on top or just stirred through some pasta!

Can I freeze it?

You can't freeze this recipe, sadly, or really make it in advance.

Best Equipment

The best way to cook Huevos Rancheros is in a cast iron skillet. You need a pan that can go straight from the stovetop into the oven, with good heat distribution. I make the hot honey dressing in a saucepan; it only takes a couple of minutes!

Crispy Panko Chicken, made with panko, walnut, and Dijon mustard crust, is one of my favorite dishes, and my private chef clients love it, too. It's a quick 1-2-3 at the breading station, and you end up with perfectly juicy chicken with the most unbelievably crunchy crust.

Best crispy chicken ever

This is a super versatile protein you can use to top salads, pasta, or risotto, put in a wrap, or just chomp it on its own with a dipping sauce. Both kids and grown-ups adore it! You can also freeze it before cooking to store and use later. I have a stack of them ready to go in my freezer, and clients always request 'Rosie's crispy chicken,' so I usually stock theirs with it, too!

Get set up

Make your three breading stations. Spread flour onto a plate (station one). Mix the egg, powdered garlic, lemon zest, and Dijon mustard together in a shallow bowl, Tupperware, or dish (station two). Place the panko breadcrumbs and chopped walnuts into a large bowl or onto a tray (station three). Season all three stations with salt and pepper.

Prepare a baking tray with a wire cooling rack on top of it.

Now you're ready to panée chicken breast with panko and walnut crust!

How to panko chicken breasts

1. Flatten the chicken breast by placing each one between a folded piece of parchment paper (baking paper) and bashing it hard with a rolling pin. We want the chicken to be an even thickness of around 1-2cm (around half an inch).

2. Press the flattened chicken breast into the flour on both sides to ensure an even coating. Then, dip the flour-coated chicken breast in the egg and Dijon mixture. Ensure it is fully covered and wet with no dry patches.

3. Pick up the chicken and allow the excess to drip off, then place it into the panko walnut mixture.

4. Toss the panko coating mixture over the chicken and really press it in on both sides. Place it onto the wire rack on the tray and repeat as needed.

Side dishes

I like to serve crispy panko chicken with the following side dishes:

• Creamy flageolet beans
• Roasted beetroot and feta salad
• White beans with cavolo nero pesto

Equipment

I shallow fry panko chicken in good quality stainless steel cookware. It needs to be wide enough to fit the flattened chicken breast in, have good heat distribution, and be responsive. If you have a deep-fat fryer, you can also use this. Lower it in with tongs. Set the temperature to 180C/355F.

Juicy and delicious Marry Me Turkey Meatballs in a creamy sundried tomato sauce is one of my personal favorites. It's lighter than the traditional recipe, as I use yogurt in place of cream and ground turkey breast mince to make the meatballs. But don't be deceived; this dish is still super decadent in taste and texture.

The beauty of homemade turkey meatballs is that you can add herbs, spices, cheese, and more to really pack in the layers of flavor. These turkey meatballs and Marry Me sauce are super juicy and moist, as I have a particular way of making and baking them, so keep reading for all my tips! They reheat well, and you can freeze them, too, so it's possible to make them in advance. And, of course, everyone falls in love with them (hence the name).

Ingredients

For the turkey meatballs

• Ground turkey breast mince (I use 2% fat)
• Onion - this needs to be grated so that it's all juicy and adds moisture to the meatballs.
• Garlic
• Panko breadcrumbs - these are very airy, so they absorb more moisture. I also sometimes used crushed store-bought croutons.
• Egg - this is a binder and helps keep the baked Marry Me meatballs together.
• Basil
• Parsley
• Lemon juice
• Parmigiano Reggiano

For the Marry Me sauce

• Onion
• Red bell pepper
• Garlic
• Sundried tomatoes
• Chicken broth (or turkey broth)
• Plain yogurt (or cream)
• Basil
• Lemon juice
• Parmigiano Reggiano
• Pine nuts

How to make Marry Me turkey meatballs

1. Grate the onion and garlic into a mixing bowl. Stir in the egg, parmesan, breadcrumbs, salt, pepper, lemon juice and fresh herbs. Then stir in the ground turkey mince and thoroughly combine.

2. Chill the meatball mixture in the fridge for 30 minutes to make the meatballs easier to shape. Preheat the oven to 180°C/355°F (no fan).

3. Roll the Marry Me meatballs into balls and place them into a greased oven dish.

4. Bake the meatballs for 15-20 minutes until they reach an internal temperature of 74°C/165°F.

How to serve

Pour the sauce over the baked Marry Me turkey meatballs and sprinkle over fresh basil, pine nuts, and more grated parmesan cheese.

Place the dish under the grill/broiler to melt the cheese and bring everything to temperature so it is bubbling hot.

Serve baked Turkey Meatballs and Marry Me sauce with rice, pasta, a warmed baguette, or other sides like garlic rose potatoes.

Wine Pairing

Serve a crisp and dry white wine like a Reisling with this Marry Me turkey recipe, or a fruity red like a Chianti Classico.

Equipment

Combine the meatballs in a large mixing bowl and bake them in an oven-proof dish or a tray.

Make the sauce in a large saucepan and use an immersion blender to blend it up. You can also transfer it to a liquidizer, but wait for it to cool down a bit first!

Storage and Freezing

This recipe stores and freezes really well. Store leftover Marry Me turkey meatballs and sauce in an airtight container and reheat in the oven, stovetop, or microwave.

I often make a batch of meatballs and freeze half of them. If possible, freeze them raw. Cover in plastic food wrap to prevent freezer burn. Defrost overnight in the fridge. You can freeze Marry Me sauce, too. Place it in an airtight container. Use both within one month.

Buttery soft, tender, slow-cooked beef tagine in a rich, spiced sauce with chickpeas and whole dried apricots is a deliciously hearty main course that is even better reheated, so it works well made in advance.

This beef tagine with apricots and rich, fragrant sauce is perfect if you need to feed a crowd. It freezes well, and can be dressed up with fresh herbs and a squeeze of lemon at the last minute.

🛒 Ingredients

• Diced beef
• Cinnamon
• Smoked paprika
• Cumin
• Ginger
• Garlic
• Onion
• Beef broth
• Passata
• Honey
• Dried apricots
• Cooked chickpeas
• Lemon juice
• Fresh parsley and coriander

🥩 What cut of beef should you use for tagine?

The best thing about homemade beef tagine is that you don't have to spend a fortune on expensive cuts of beef. If you go to a butcher, ask for braising steak, which could be a variety of cuts, including chuck, skirt, leg, and flank. I have also used brisket and shin, which have had great results. The key to cooking braising steak is to sear it to lock the juices and then keep it low and slow for several hours. We want to be able to cut it with a spoon!

👩🏼‍🍳 Instructions

1. Cut the beef into chunks and toss them in a bowl with the olive oil, smoked paprika, and cinnamon. Season liberally with salt and cracked black pepper.

2. Heat a good-quality pan over medium-high heat, then add the seasoned, oiled beef chunks. Leave them for a few minutes to get a good dark sear before stirring them to brown on the other side.

3. Add the onion segments, which will release some moisture and help you to deglaze the pan. Fry for another few minutes, then add the garlic and remaining spices.

4. Stir in the beef bone broth and scrape the pan with a spatula or wooden spoon to get all of the sticky bits. Then, stir in the passata. Bring to a gentle simmer and then cook for 3-4 hours. Add the cooked chickpeas and whole dried apricots 30 minutes before the end of the cooking time.

🍽 How to serve beef tagine

Stir through some freshly squeezed lemon juice and chopped fresh parsley and coriander (cilantro) before serving.

I like to serve this tender beef apricot tagine as part of a feast with the following side dishes:

• Flaked almond and pomegranate couscous salad
• Chickpea tagine
• Deep-fried chickpeas with harissa dipping sauce
• Roasted tenderstem broccoli salad with harissa and honey yogurt

🍷Wine Pairing

Serve a fruity, robust red wine with beef tagine. I'd naturally opt for a red wine like a Grenache or a Syrah blend.

Check out more of my basic food and wine pairing tips here.

🥣 Equipment

Sadly, I don't have an earthenware pot to cook tagine in; I keep meaning to buy one. Instead, I use a casserole dish like a Le Creuset (Dutch oven) or a big stainless steel pan. It needs to bubble away for a few hours without sticking, so you will need a pan with good heat distribution (unless you're cooking on induction).

❄️ Storage and Freezing

This tender beef tagine actually tastes better reheated! Store in an airtight container and consume within 3-4 days. You can also make this recipe in advance and freeze beef tagine, which I often do if I am hosting a dinner party. Use it within 2 months.

🙏🏻 If you try this recipe...

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

How to make Thai baked pork meatballs

Preheat the oven to 175°C/345°F (no fan) and grease a large oven-safe dish or tray with coconut oil.

Finely dice the lemongrass, chili pepper, and coriander/cilantro stems (reserve the leaves for garnish).

Grate the garlic cloves, fresh ginger, lime zest, and shallot into a bowl and stir in the egg, soy sauce, and diced herbs/spices to mix it all together. Then mix in the pork mince and the breadcrumbs until thoroughly combined. I either use a fork or my hands.

Portion the raw mix into meatballs. I like to keep them relatively small; an ice cream scoop or a tablespoon can come in handy. Press the mix together, roll it into a ball between your palms, and place it onto the prepared tray.

Bake the ground pork meatballs for 15 minutes; the internal temperature should reach 71°C/160°F. When I put them in, I throw a small amount of water onto the base of the preheated oven to create some steam and then quickly shut the door to lock in that moisture.