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    Huevos rancheros

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    1 tsp olive oil
    2 cloves garlic, crushed
    1 jalapeño chilli, sliced (deseeding, optional)
    1 tsp ground cumin
    400g can chopped tomatoes
    4 British Blacktail Medium Free Range Eggs
    2 mini coconut and black pepper soft tortillas
    ½ avocado, sliced
    ¼ x 28g pack coriander, roughly chopped 

    Method

    1. Heat the oil in a large frying pan over a medium heat. Add the garlic, half the sliced jalapeño chilli and cumin and fry for 2 minutes, then mix in the tomatoes and simmer for 8 minutes, stirring occasionally.

    2. Make 4 rough indents in the sauce with a spoon (don’t worry if they don’t hold completely). Crack an egg into each one. Cover with a lid or a sheet of foil, turn the heat to low and simmer gently for 4-5 minutes until the egg whites are just set, but the yolks are still soft.

    3. Meanwhile, heat the tortillas in a dry frying pan over a medium heat for a minute on each side. Top with the eggs and tomato sauce, the sliced avocado, coriander and reserved jalapeño.  

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