Huevos Rancheros

A Mexican marvel of a dish that tastes great and is ultra-easy to make. The dish is full of flavor and fullness in the form of vegetables and delicious filling beans, – ideal for the weekly vegetarian day.

Ingredients

2 nos of chopped tomatoes
2 peppers, cut into smaller cubes
1 large onion, finely chopped
3 spring onions, finely chopped
3 cloves garlic, finely grated
1 tbsp kidney beans
1 tbsp black beans
1 tablespoon tomato concentrate
2 1/2 teaspoons cumin
1 1/2 teaspoons crushed coriander
1/2 teaspoon smoked paprika (can be omitted)
1/2 teaspoon chilli powder
Olive oil
Salt and pepper
4 eggs
1 handful
cheddar, revet
Oil
Salt and pepper

Other than that

Chopped parsley or fresh coriander to the top
18% sour cream
2 avocados, cut into slices
Possibly. tortilla chips

Here’s how you do it

• Saute onion and garlic clear in a little olive oil on a pan.
• Add spring onions and peppers and continue to cook for a few minutes.
• Add the spices, stir and then add the tomato concentrate – let it cook for a few minutes.
• Pour the chopped tomatoes over and let them reduce a little liquid over medium-high heat for approx. 5 min.
• Pour the beans over and let the dish heat through, and season with salt and pepper.
• Add more chilli if you want the dish stronger.
• Make 4 small indentations in the dish and beat an egg into each. Turn down to low heat and place a lid on the pan and let the eggs cook over low heat, approx. 10 min. Alternatively, you can throw the pan in the oven at 200 degrees until the eggs are cooked, – approx. 10-14 min.
• Before the eggs are cooked, sprinkle with grated cheddar so that it can melt.
• Serve the dish with freshly chopped parsley or coriander and avocado on top, and possibly. a bowl of tortilla chips and sour cream next to it.