My sister-in-law makes a much more amazing version of this in New York City, and wanting to recreate her memorable Sunday brunches in London, I invented my own Heuvos Rancheros recipe.
In a shallow pan heat 1 can of Heinz tomato soup, when it begins to slowly bubble - carefully
add 2 eggs (these will slowly poach in the heated soup base)
Once the eggs are covered in the soup base, sprinkle in some chilli flakes and smoked chipotle.
Cover with a lid and allow to simmer for a few minutes, but not too long as the yolks are best runny!
The soup will begin to caramelise around the edges, adding more flavour.
Once ready to tuck into - add crumbled feta cheese and lots of cut coriander (this makes the dish, a must!) I usually serve this dish with pumpkin seed and oat Ryvitas, handy for scooping up the extra sauce when the eggs are gone.
Starbucks soya latte optional.
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