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HUEVOS RANCHEROS

Joanne Iceton
A breakfast/brunch style dish, full of flavour
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Course Breakfast, Main Course
Servings 4 people

Ingredients
  

  • 1 tbsp. vegetable oil
  • 4 spring onions or 1 onion
  • 2 peppers chopped
  • 2 garlic cloves crushed
  • 2 tsp. cumin
  • 2 tsp. smoked paprika
  • Large pinch chilli flakes
  • 1 400g can chopped tomatoes or 400g fresh tomatoes, chopped
  • 1 400g can kidney beans drained
  • 1 tsp. honey or brown sugar
  • 4 eggs
  • 4 tortilla wraps
  • 2 tbsp. chopped coriander
  • Avocado chopped to serve (optional)

Instructions
 

  • Chop onions and peppers into small similar sized pieces to the kidney beans.
  • Add the oil to a pan then add the onions, pepper garlic, cumin, paprika and chilli, cover and cook slowly on a medium heat for 10 mins.
  • Add the tomatoes, honey and kidney beans, season, cover and then simmer for 5-10mins.
  • Make wells in the mixture with the back of a serving spoon. Crack the eggs in a small bowl one at a time then add into the wells. Cover and cook for 5—10 mins to cook the eggs to your liking.
  • Add the chopped coriander and serve in warmed tortillas with avocado if wished.