Huevos rancheros

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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 443cal

Kilojoules 1860kJ

Protein 20g

Total fat 13g

–Saturated fat 5g

Carbohydrates 55g

–Sugars 10g

Dietary fibre 12g

Sodium 1130mg

Calcium 100mg

Iron 5.5mg

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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