Huevos Rancheros with a fresh sweet Spring Onion garnish

Serves 4 · Prep 10 mins · Cook 40 mins

Ingredients

• 4 wholemeal tortillas cut into triangles
• 1 tbsp olive oil
• 2 garlic cloves thinly sliced
• 1 red, 1 yellow capsicum, seeds removed and thinly sliced
• 1 bunch of spring onions thinly sliced and then extra to serve
• 2 long red chillies, thinly sliced with extra to serve
• 400g can of chopped tomatoes
• 400g can of kidney beans
• 2 cups baby spinach leaves
• 4 eggs
• Juice of 1 lime plus lime wedges to serve
• Thinly sliced avocado, radish and red onion to serve

Method

1. Preheat your oven to 180 degrees. Grease baking tray and line with baking paper. Spread tortilla triangles and bake for 8-10 mins or until golden.
2. Heat oil in a large frying pan over high heat and add garlic, capsicum, spring onion and chilli, stir regularly until the vegetables have softened and caramelised.
3. Add tomato and beans together with liquid from the can. Bring to the boil then reduce heat to medium, stirring occasionally until sauce thickens slightly.
4. Add spinach until just wilted.
5. Using a spoon, make 4 wells and crack an egg into each well, cover and cook for 3-4 mins or until cooked to your liking.
6. Drizzle lime juice over beans and eggs and serve immediately with tortillas, lime wedges, onions and chilli.