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Huevos Rancheros is perfect for any meal and combines eggs, beans, rice and fresh Mexican flavours to create a hearty dish. Get the recipe here.
4 slices streaky bacon, cut into pieces
Avocado Cooking oil
1 onion - finely diced
2 garlic cloves - minced
1 pinch cayenne pepper
1 tsp paprika, smoked
2 small or 1 large red capsicum, diced
800g / 28oz fresh tomatoes, diced
A handful of baby spinach leaves
Sea salt and black pepper
4 eggs
A handful coriander, fresh leaves
1 avocado - smashed
2 Spring onions - thinly sliced
To serve
Tortilla on the side
- In a non stick fry pan fry off the bacon until crispy and golden over a medium hot heat. Set aside.
- In a heavy based shallow fry pan, fry the onion in a drizzle of avocado cooking oil over a medium heat for about 5 minutes, stirring occasionally, until softened.
- Add the garlic, capsicum and all the spices to the pan and cook for another 2 minutes.
- Add the tomatoes and ½ cup water, season with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Stir through the spinach and bacon and cook for a few minutes.
- Make four wells in the tomato sauce mixture with a spoon and crack an egg into each. Place the lid on for about 4 minutes until whites are set but yolks are still runny.
Ingredients
4 slices streaky bacon, cut into pieces
Avocado Cooking oil
1 onion - finely diced
2 garlic cloves - minced
1 pinch cayenne pepper
1 tsp paprika, smoked
2 small or 1 large red capsicum, diced
800g / 28oz fresh tomatoes, diced
A handful of baby spinach leaves
Sea salt and black pepper
4 eggs
A handful coriander, fresh leaves
1 avocado - smashed
2 Spring onions - thinly sliced
To serve
Tortilla on the side
Directions
- In a non stick fry pan fry off the bacon until crispy and golden over a medium hot heat. Set aside.
- In a heavy based shallow fry pan, fry the onion in a drizzle of avocado cooking oil over a medium heat for about 5 minutes, stirring occasionally, until softened.
- Add the garlic, capsicum and all the spices to the pan and cook for another 2 minutes.
- Add the tomatoes and ½ cup water, season with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
- Stir through the spinach and bacon and cook for a few minutes.
- Make four wells in the tomato sauce mixture with a spoon and crack an egg into each. Place the lid on for about 4 minutes until whites are set but yolks are still runny.
