huevos-rancheros-mexican-baked-eggs

Explore a different way to cook your eggs and cook the recipe for Huevos Rancheros. This delicious Mexican baked egg recipe makes an excellent breakfast or lunch option, as well as a great dinner. With nourishing beans and spices, this warming dish will surely please.

Ingredients:

Two tablespoons of olive oil

One brown onion, finely chopped

½ teaspoon chilli flakes

One teaspoon of smoked paprika

Two teaspoons of ground cumin

Salt and pepper to season

One large (300g) red capsicum, deseeded, finely chopped

400g kidney beans, drained, rinsed

400g can diced tomatoes

½ cup (125ml) water

Four eggs at room temperature

½ cup coriander leaves

One avocado, thinly sliced

Sour cream, lime wedges, and small toasted tortillas to serve

Method:

1. Bake at 180°C (160degC fan-forced). Warm oil in an oven-proof frying pan at medium-high temperature. Add chili, onion, cumin, smoked paprika, salt, and pepper, and cook for 4-5 mins or until the vegetables are soft.
2. Add kidney beans, capsicum tomatoes, and capsicum to the water and bring to a boil. Reduce temperature to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the sauce becomes thick.
3. Pour the mix into four oven-safe dishes. Create an indentation within each bean mix, and break an egg into each.
4. Bake the eggs for about 15 – 18 minutes or till cooked according to your preferences. Serve your Mexican eggs with coriander, avocado, lime, sour cream, and tortillas.