Huevos rancheros

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 30 mins

Ingredients

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olive spray oil

1 onion, finely chopped

125g mushrooms, sliced

1 green capsicum, deseeded, diced

1 ½ teaspoons peri peri sauce

400g can red kidney beans, drained, rinsed

400g can diced Italian tomatoes

4 eggs

½ bunch coriandercilantroX, roughly chopped (optional)

8 light flour tortillas, toasted or chargrilled

Instructions

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1 Spray a non-stick frying pan with oil. Add onion, mushrooms and capsicum. Cook over a medium heat, stirring occasionally, for 8 minutes, or until vegetables are soft. Stir in peri peri sauce.

2 Add kidney beans and tomatoes. Stir until well combined. Cook for 4 minutes, or until mixture comes to the boil.

3 Break eggs on vegetable mixture and cover frying pan. Simmer for 3-4 minutes, or until egg whites are cooked. Sprinkle with coriander (if using) and serve immediately with tortillas.

Nutrition Info (per serve)

Calories 443 cal

Kilojoules 1860 kJ

Protein 20 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 12 g

Sodium 1130 mg

Calcium 100 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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