Healthy Huevos Rancheros
This dish is simple, easy and so versatile! It can be a lazy weekend breakfast made with 1 egg or a delicious brunch with some toasted sourdough and smashed avocado. Or even a delicious evening meal with guacamole and greek yoghurt that is super quick to put together.
Make it vegan by omitting the chorizo and adding 1 tsp of paprika and topping with some sliced avocado and chilli flakes.
This recipe makes enough for a generous evening meal portion. You can make it in one large frying pan / wok or for a bit of excitement cook in 2 smaller frying pans and eat it straight from the pan.
- 1 tsp olive oil
- 75 g chorizo (or substitute for 1 tsp smoked paprika)
- 1 white onion, finely chopped
- 800 g tinned tomatoes
- 400 g black eye beans
- 4 medium eggs (or 1 avocado, sliced)
In a large frying pan (or two smaller pans by simply dividing the ingredients into each pan at each step) add the olive oil and heat until sizzling.
Add the onion and cook until softened (approx. 5 mins) then add the chorizo (or smoked paprika) and cook for a few minutes until the chorizo begins to brown and release its juices.
Add the tomatoes and black eye beans and simmer for 5 minutes to heat through.
Make a well in the mixture and crack an egg into it. Do the same for the other 3 eggs and cover the pan (with the lid if you have one or simply use some foil).
Leave to cook until the eggs have cooked to your liking (5-10 minutes)
Serve as is or top with some sliced avocado and chilli flakes if you are not using eggs.