Huevos Rancheros
This hearty and flavorful recipe combines the warmth of sautéed onions and red peppers with aromatic garlic and oregano, creating a delicious base for the eggs. Served alongside wholemeal pitta bread and a spicy kick from red chillies, this dish offers a satisfying and nutritious meal that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- olive oil
- 1 onion , finely chopped
- 1 red pepper , finely chopped
- 1 garlic clove , crushed
- ½ tsp dried oregano , or fresh
- 400g tin chopped tomatoes
- 2 eggs
- wholemeal pitta bread , to serve
- 1 red chilli , finely chopped
Instructions
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Yield
Serves 2
Nutrition
- Calories: 540 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.5 milligram of sodium
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