Huevos Rancheros

Let's get organised

Large frying pan, lid for frying pan or large plate, chopping board, sharp knife, spatula, large baking tray, parchment paper, 2-3 tsp./tbsp., oven.

Ingredients

  • ½ of a U shaped chorizo (or 4/5 slices bacon) , casing removed, sml. chunks.

  • ·Vegetarian option – 2 Portobello mushrooms, small chunks.

  • ·1 tbsp. olive oil

  • ·2 garlic cloves, thinly sliced

  • ·1 tsp. smoked paprika

  • ·1 tsp. chilli powder (optional)

  • ·1 bell pepper (any colour), diced

  • ·1 small white onion, diced

  • ·1 green/red chilli, thinly sliced (optional)

  • ·400g can chopped tomatoes.

  • ·400g can mixed beans (or chickpeas)

  • ·100g baby spinach leaves (or kale)

  • ·4 eggs

  • ·Juice of ½ lime, + lime wedges to serve.

  • ·1 avocado, thinly sliced to serve.

  • ·Cilantro (fresh coriander) to serve.

  • For the Tortillas - 2 wholemeal tortillas, cut into small triangles (like a pizza).

  • Cooking spray (optional)

  • ·Sprinkling of smoked paprika, garlic granules, salt, chilli powder(optional)

Directions

1.Preheat oven to 160°C. Line a baking tray with parchment paper.

2.Spread tortilla triangles on the tray, lightly spray with cooking oil, sprinkle with the spices and seasoning and bake for 8 minutes. Allow to cool.

3.On medium/high heat, add oil to the pan, add chorizo and sauté for 2 mins.

4.Add smoked paprika, chilli powder, garlic, bell pepper, onion and fresh chilli and cook for 5 mins until the vegetables have softened.

5.Add the tin of chopped tomatoes, spinach and beans and combine allowing to simmer for a further 5 mins

6.With a spatula, make four wells in the mixture and carefully crack an egg into each. Cover and cook for approx. 8 mins or until eggs are cooked to your liking.

7.Drizzle lime juice over the frying pan, and serve immediately with crisp tortillas, lime wedges, cilantro and avocado slices.

Healthy Ever After