Bored with the same old working from home lunch? I am finding it easy to be lazy about lunches. Toast is usually on the menu, and now the weather has changed I have rediscovered my passion for posh Cup-a-Soup, namely Szechuan Hot & Sour.

But the other day I got a craving for this, and you know what? I am at home EVERY SINGLE DAY and if I want to make myself some Heuvo Rancheros for lunch, why the hell not? It’s super easy and quick to make and you’ll feel like you are on holiday or something if you treat yourself to this.

That’s like sunshine on a plate isn’t it? There are some refried beans in the mix too, and I have just discovered that CORN TORTILLAS ARE NOW AVAILABLE VIA OCADO. Revolutionary. Treat yourselves my lovelies, we have to keep ourselves well fed during this crazy pandemic.

 “Natalie Wood cooking aboard the Splendor in 1977, making her famous huevos rancheros.”

Natalie’s recipe is in the fabulous Recipes For Rebels cookbook, along with many other movie star dishes. It’s a corker of a book.

Natalie Wood’s Huevos Rancheros

4 tortillas
2 tablespoons vegetable oil
1 clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped or 2 teaspoons red chili powder
1 cup fresh tomatoes, peeled and chopped or 1 cup canned tomato sauce
salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter

Fry tortillas quickly in hot oil; drain on paper towel. 

Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly. 

Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce. 

To serve, place one egg on each tortilla, cover with sauce. Serve at once.

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