Spicy huevos rancheros

Name: Spicy huevos rancheros
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 200 g romano peppers, halved and thinly sliced; 28 g fresh coriander, leaves separated, stalks finely chopped; 2 tsp ground cumin; 400 g can cherry tomatoes; 400 g can mixed bean salad, drained; 3 tsp Tabasco Sriracha Sauce; 4 British Blacktail Free Range Eggs large; 100 g feta cheese; 4 malted rye tortilla wraps, toasted

Start the day with this hearty Mexican-inspired breakfast dish, packed with flavour and quick and easy to prepare!

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

1 tbsp sunflower oil
200g romano peppers, halved and thinly sliced
28g fresh coriander, leaves separated, stalks finely chopped
2 tsp ground cumin
400g can cherry tomatoes
400g can mixed bean salad, drained
3 tsp Tabasco Sriracha Sauce
4 British Blacktail Free Range Eggs large
100g feta cheese
4 malted rye tortilla wraps, toasted

Method

Heat the oil in a wide frying pan over a medium-high heat. Soften the peppers for 5 minutes. Stir in the coriander stalks, sizzle for a few seconds, then add the cumin. After 1 minute, add the tomatoes, beans, 1 tsp sriracha and 50ml water. Season, partially cover, and bubble for 10 minutes, until the sauce is rich and the peppers soft.
Chop ½ the coriander leaves and fold in. Make 4 wells in the frying pan and crack an egg into each one. Season the eggs, then cover and cook at a gentle simmer for 5-7 minutes until the whites are just set and the yolks soft.
Scatter with the feta, zig-zag the remaining 2 tsp sriracha over the top, then sprinkle with the remaining coriander leaves. Serve with the toasted tortillas.

Cook’s tip

To toast your tortillas without having to use another pan, simply fold in half and then again. Put in the toaster and they’ll come out crisp on the outside and warm and soft in the middle.