Huevos rancheros
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
With zero-hero eggs front and centre, this versatile dish makes a filling breakfast, lunch or dinner
Ingredients
Olive Oil
1 tablespoon(s)
Red onion
1 medium, finely sliced
Red pepper
1 medium, finely sliced
Garlic
2 clove(s), finely sliced
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Paprika
1 teaspoon(s), level, smoked
Chilli flakes
½ pinch, chipotle
Tinned Tomatoes
1 can(s), large, chopped
Kidney Beans, cooked
1 can(s), large, drained, drained and rinsed
Tortilla wrap
5 medium
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
4 medium, raw
Coriander, fresh
2 tablespoon(s), roughly chopped
Instructions
1
Heat the oil in a pan and fry the onion and pepper for 6-8 minutes, or until soft. Add the garlic, cumin, dried coriander, paprika and chipotle chilli flakes to the pan and cook for 2 minutes.
2
Add the tomatoes, 100ml water and the kidney beans. Simmer gently for 10 minutes, until thickened, then season to taste.
3
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Warm the wraps to pack instructions. Use them to line the base and sides of a round ovenproof dish, making sure they overlap so there are no gaps. Mist with cooking spray and bake in the oven for 6-8 minutes, or until crisp but not too golden.
4
Spoon the tomato and bean mixture into the centre of the tortilla wrap shell. Make 4 indentations in the mixture, then crack an egg into each. Bake for 8-10 minutes, or until the whites are firm and the yolks soft. Serve topped with the fresh coriander.
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