In 2005 on honeymoon in South America I discovered Heuvos rancheros. To be fair, I didn’t actually discover them, they were on the menu. Corn tortillas with a spicy tomato sauce and soft fried eggs was a real treat. The chilli really gives you a little kick in the morning. I’ve taken that and added it to a classic mix of smoked salmon, avocado and egg and changed the tortilla for chickpea flatbreads to keep the carbs down. They also add a nuttiness to the dish and are quite a bit easier to make. Use as much or as little chilli as you like and make sure the avocados are nice and ripe.
Serves: 2 Preparation time: 10 minutes Cooking time: 20 minutes
Ingredients 4 slices smoked salmon 2 eggs Rapeseed oil and a little butter for frying 1 shallot, finely sliced 8 cherry tomatoes, halved 1 avocado, chopped 2 spring onions 2 red chillies, finely sliced - I use birdseye, but feel free to use milder juice of half a lemon Salt and pepper to season
For the flatbreads: 100g chickpea flour 2tbsp rapeseed oil 75ml water A large pinch of salt 2tbsp poppy seeds 2tbsp chopped coriander leaf Method 1. Mix the flatbread ingredients together in a bowl until you have quite a loose paste.
- Heat a cast iron pan until very hot and add a large spoonful of the paste. When it starts to set, spread it out a little bit until you have a small, thick pancake like bread. Cook the rest of the bread like this and set aside. If you prefer, you can make large ones by adding more of the mix to the pan, gradually adding the paste bit by bit as you spread it out.
- Heat some rapeseed oil in a heavy based pan and add the tomatoes, shallots and chilli then season well. Heat for a few minutes until the shallot and tomato begins to soften. Transfer to a bowl and keep warm.
- Heat the pan again, adding a little butter and gently fry the eggs on a low heat. Season well.
- Put a flatbread on each plate, top with the smoked salmon and avocado then add the tomato mixture. Scatter over the spring onion and coriander leaves and serve.