Huevos Rancheros
Take your brunch to the next level with this lightly spiced tomato sauce with kidney beans & eggs. Served with fresh avocado & mixed seeds
Serve with fried or poached eggs, or try it baked style - Make your sauce, then line an ovenproof frying pan or dish with the tortilla wraps, pour in the sauce, make a well in the sauce, crack the eggs in and bake in the oven until the eggs are cooked to your liking
Cooking Method
- In a deep sided pan, heat up the olive oil and cook the onion and celery on a medium hot heat until soft, then stir through the sliced garlic
- Add jalapenos, plum tomatoes, kidney beans and Puréety Fajita seasoning
- Partially break up the tomatoes and kidney beans with a wooden spoon while simmering for 15-20 minutes
- Stir in the lime juice and chopped coriander (saving some coriander for garnish)
- Toast or dry fry the tortilla wraps to prevent them from breaking or going soggy
- Cook the eggs; for poaching bring the water to a rolling boil (not a rapid boil) with a dash of white wine vinegar. Then submerge the egg in the water for 3-4 minutes for a soft poached egg or cook to your liking
- Serve the tortillas on a plate or in a bowl and spoon the sauce on top of the wrap
- Serve the eggs on top of the sauce and garnish with the avocado slices, mixed seeds, the rest of the coriander and a drizzle of olive oil
Ingredients
- 3tbsp Olive Oil
- 100g Onion , Diced
- 2 cloves Garlic , Sliced
- 2 sticks Celery , Diced
- 400g Plum Tomatoes
- 400g Kidney Beans
- 15g Coriander , Chopped
- 1tbsp Jalapeno , Chopped
- 1each Lime , Juiced
- 4each Tortilla Wraps
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 1tbsp Mixed Toasted Seeds
- 1each Avocado , Sliced
- 4each Egg
- 60ml White Wine Vinegar
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