Huevos Rancheros with a fresh sweet Spring Onion garnish

SERVES 4 • PREP TIME 10 MINS • COOK TIME 40 MINS

  • 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 slice 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

Step 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.

Step 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.

Step 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.

Step 4

Add spinach until just wilted.

Step 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.

Step 6

Drizzle lime juice over beans and eggs and serve immediately with tortillas, lime wedges, onions and chilli.

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