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Mexican Egg Rancheros
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1 tbsp vegetable oil
1 essential Waitrose Onion, sliced
1 essential Waitrose Red Pepper, sliced
1 essential Waitrose Yellow Pepper, sliced
100g essential Waitrose Mushrooms, sliced
1 tsp mild chilli powder
400g can essential Waitrose Chopped Tomatoes
½ x 25g parsley, chopped
4 Waitrose Free Range Eggs
50g essential Waitrose Medium Cheddar Cheese, grated
2 x packs Waitrose LOVE Life Free From 2 White Ciabattas (or 1 pack Waitrose LOVE Life Free From 4 White Rolls)
Preheat the oven to 200oC, gas mark 6.
Heat the oil in a large frying pan and fry the onion, peppers and mushrooms for 3-4 minutes, add the chilli powder and cook for 1 minute. Stir in the tomatoes and cook for 1-2 minutes. Stir in parsley.
Transfer to an ovenproof dish and make 4 hollows in the mixture. Crack the eggs into each hollow and sprinkle with cheese. Bake for 10-15 minutes until golden and the eggs are to your liking. Place the rolls in the oven for the last 5 minutes.
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