Huevos Rancheros
Beans and Eggs Skillet
Instructions
1 Prep
Peel and finely chop the red onion. De-seed and finely chop the pepper. Peel and mince the garlic.
2 Fry
Heat a pan over a medium-low heat with a drizzle of olive oil. Once hot, add the peppers and onion with a pinch of salt and cook for 7-8 min or until very soft but not browned.
3 Simmer
Once soft, add the garlic, chipotle (spicy!), coriander cumin powder and cook for 1 min further. Add the tomato paste, chopped tomatoes, water, vegetable stock, honey and black pepper. Simmer for 15 min.
4 Crack in eggs
Meanwhile, rinse and drain the black beans. Once the tomato stew has simmered for 15 min, add the drained black beans, give everything a good mix up and simmer for 5 min further. Using a spoon, make grooves in the stew. Crack the eggs into the grooves. Cook for 4-8 min further or until the eggs are cooked to your liking.
5 Prep garnishes
Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges.
6 Serve
When ready to serve, sprinkle the hot stew and eggs with the grated cheese, sliced chilli (spicy!) and coriander. Serve immediately with a dollop of sour cream and a couple of lime wedges to the side.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle!
Pro tip
For a non low-carb version, serve with crispy tortilla wraps.
Huevos rancheros which literally means 'eggs ranch-style', are traditionally served around mid-morning time on Mexican farms.
Cooking Time: 45 min
Cals 633 · Prot 39 · Carbs 60 · Fat 29
Gluten-Free
Ingredients
Huevos
Garnishes
Huevos rancheros which literally means 'eggs ranch-style', are traditionally served around mid-morning time on Mexican farms.
Cooking Time: 45 min
Cals 633 · Prot 39 · Carbs 60 · Fat 29
Gluten-Free
Instructions
1 Prep
Peel and finely chop the red onion. De-seed and finely chop the pepper. Peel and mince the garlic.
2 Fry
Heat a pan over a medium-low heat with a drizzle of olive oil. Once hot, add the peppers and onion with a pinch of salt and cook for 7-8 min or until very soft but not browned.
3 Simmer
Once soft, add the garlic, chipotle (spicy!), coriander cumin powder and cook for 1 min further. Add the tomato paste, chopped tomatoes, water, vegetable stock, honey and black pepper. Simmer for 15 min.
4 Crack in eggs
Meanwhile, rinse and drain the black beans. Once the tomato stew has simmered for 15 min, add the drained black beans, give everything a good mix up and simmer for 5 min further. Using a spoon, make grooves in the stew. Crack the eggs into the grooves. Cook for 4-8 min further or until the eggs are cooked to your liking.
5 Prep garnishes
Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges.
6 Serve
When ready to serve, sprinkle the hot stew and eggs with the grated cheese, sliced chilli (spicy!) and coriander. Serve immediately with a dollop of sour cream and a couple of lime wedges to the side.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle!
Pro tip
For a non low-carb version, serve with crispy tortilla wraps.
Ingredients
Huevos
Garnishes
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