PREP 10 MIN•COOK 25 MIN
Who doesn't love breakfast-for-dinner vibes? Huevos Rancheros (translation: ranch eggs) is a traditional Mexican dish of eggs and spicy tomato sauce served with tortillas. Our spin on the recipe makes it easy, quick and budget-friendly.
Number of servings
1 onion thinly sliced
1 red pepper thinly sliced
2 garlic cloves finely chopped
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or more to taste
1 tin of diced tomatoes (400g tin)
1⁄2 tin of kidney beans (400g tin) drained & rinsed
salt & pepper, to taste
4 large eggs
1⁄3 avocado (medium) thinly sliced
2 corn tortillas, small (25g ea) (or wheat) warmed
Heat a medium non-stick frypan over medium heat.
Add onion, red pepper and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft.
Add spice, tomatoes and beans and simmer for a further 10 minutes or until sauce thickens slightly. Adjust seasoning.
Use a spoon to make enough indentations in the sauce to crack an egg in each and season with salt and pepper. Reduce heat to low, cover with a lid and cook for 5-8 minutes or until eggs are cooked to your liking.
Divide between plates and serve with avocado and warm tortillas.
1735 kJ / 414 cals
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