Mexican - Huevos Rancheros

14 Ingredients

Number of servings

6 pickled jalapeno chillies, drained, finely chopped
1 avocado, thinly sliced (to serve)
1 red capsicum, diced
2tablespoons coriander sprigs (to serve)
1 onion, finely chopped
1 lime, wedges
400grams can diced tomatoes
400grams tomato mix, halved
200grams Greek fetta, crumbled to serve
1tablespoons olive oil
4 free-range eggs
1/4 caster sugar
4 tortillas
2 cloves garlic, finely chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add garlic, jalapeño and capsicum, cook, stirring often, for 5 minutes or until soft.

Step 2 of 5

Add the canned tomatoes, sugar and 1/4 cup of water. Bring to the boil. Simmer, uncovered, 8-10 minutes until sauce is thick. Season. Stir in the halved fresh tomatoes..

Step 3 of 5

Use the back of a large spoon to make four indentations on the sauce, crack the eggs one at a time into the indentations. Turn the heat down to low, cover with a lid and cook for about 5 minutes or until eggs are poached to your liking. Season well.

Step 4 of 5

Meanwhile, brush both sides of tortillas with extra oil. Heat a large non-stick frying pan over medium-high heat and cook tortillas 1-2 minutes each side or until golden. Put onto serving plates or boards.

Step 5 of 5

To serve, top warm tortillas with a large spoonful of egg and tomato mixture. Serve with feta, avocado, coriander and lime. Tip 1: Crack the eggs one at a time into a small ramekin and then tip it into the tomato mixture. Tip 2: Remove the seeds from the jalapeños if you like a milder sauce. Tip 3: Make in individual ramekins for a great brunch dish. Spoon tomato mixture into ramekins end step 2, crack in egg and bake in 180°C oven for 15 minutes.