Huevos Rancheros

This post follows on nicely from the last one. The link? Both recipes were shared with me by Emirates cabin crew. A complete coincidence, but not surprising I suppose living where I do. I have decided that the best thing to do with the blog while living in Dubai is to collect international recipes – this recipe is number two in the series and shared with me by Raquel who is Portuguese – although the recipe is Mexican. You can follow Raquel’s travels on Instagram here.


  • 1 Onion
  • 4 tomatoes
  • a red pepper/ capsicum
  • a bay leaf
  • ground black pepper
  • a 400g can of beans (such as red kidney beans)
  • eggs (maybe one per person – how hungry are you?!)
  • chopped coriander or parsley to garnish.


Chop one onion and throw it in a pan with some olive oil. Let it fry for a bit and add four chopped tomatoes, red capsicum to your liking, a bay leave and some ground black pepper. Add some organic tomato puree. Let it cook for 3 minutes. Add a 400g can of beans (I used red beans) and let it cook for 2 minutes. I smashed the beans a bit to release its flavor into the stew. Add the eggs (as many as you like), some salt and cover the pan. Let it cook for 5 minutes. At the end sprinkle some coriander or parsley and voilà!

Serve on a slice of bread.



I didn’t know that I could make omelette. In the Allcock family it is traditionally something that only my Dad makes, so when Emma requested it for her cooking lesson I have to admit that my heart sank a little. I wasn’t confident to make it up as I went along as I usually do so I dutifully scouted the internet for a recipe and came across one by Jamie Oliver – I reckoned that he probably knew what he was talking about so I went with using his basic recipe.

Emma and I added artichoke, bacon and olives to our omelettes which was delicious. The joy of this recipe is that you can add all sorts of things, and can do each one differently if you have picky people to cook for. It’s good for using up leftovers – I am quite tempted to make one with some leftover roast chicken tomorrow – and you can throw all sorts of store-cupboard bits at it to make it more interesting.


Basic Ingredients
For one person

  • 2 large free-range eggs
  • salt
  • black pepper
  • 1 small knob butter
  • 1 small handful Cheddar cheese , grated

Method for a Basic omelette:

  1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.
  2. Put a small frying pan on a low heat and let it get hot. Add a small knob of butter. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
  3. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Method using added yummy stuff:

Follow the recipe above; but prepare the extra bits (some may need cooking first) and then when you get to Stage 3 put them on top of the cheese before you fold it over.

Some examples of things you might like to add:

  • Mushrooms
  • Ham
  • Tuna
  • Sweetcorn
  • Spinach
  • Bacon
  • Onion
  • Cooked chicken
  • Courgette

Some of these will need grilling or frying first, such as the bacon, courgette and onion.

Please do share with me your omelette creations – I would love to know what weird, wonderful & delicious combinations you use!