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 640 · Prot 39 · Carbs 61 · Fat 30
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 640 · Prot 39 · Carbs 61 · Fat 30
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
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
