This easy Mexican Huevos Rancheros recipe is ideal for breakfast or brunch! If you don't want spice, you can omit the green chilli.
Ingredients
2 tbs olive oil
3 green onions (shallots), trimmed and thinly sliced
1 long green chilli, deseeded and finely chopped
1 red capsicum, deseeded and sliced
1 tsp smokey paprika
2 x 400g cans Ardmona Diced Tomatoes
½ tsp sugar
400g can red kidney beans, drained and rinsed
4 eggs
Coriander leaves, sliced avocado, lime wedges, extra green chilli & warmed tortillas, to serve
Method
Preheat oven to 180˚C/160˚C fan-forced. Heat oil in a medium heavy-based frying pan over medium heat. Add green onions, chilli and capsicum. Cook, stirring often, for 4-5 minutes until capsicum is softening. Stir in paprika and cook for 1 minute
Stir in tomatoes, sugar and beans. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened. Season to taste
Divide tomato mixture between 4 x 1 ½ cup greased ovenproof dishes and place on a baking tray. Using the back of a spoon, make an indentation into each. Crack eggs into recesses. Bake for 8-10 minutes until whites set. Remove from heat, cover with foil and stand for 5 minutes until yolks are almost set (but still soft). Serve with coriander, avocado, lime wedges, extra green chilli and warmed tortillas
