Huevos rancheros

Serves: 4
Time to make: 30 mins

Total cost: $ 12.88 / $ 3.22 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

olive oil spray
1 onion, finely chopped
125g mushrooms, sliced
1 green capsicum, deseeded, diced
1 1/2 teaspoons peri peri sauce
400g can red kidney beans, drained, rinsed
400g can diced Italian tomatoes
4 eggs
1/2 bunch coriandercilantroX, roughly chopped (optional)
8 light flour tortillas, toasted or chargrilled

Nutrition Info

Kilojoules 1860kJ
Calories 443cal
Protein 20g
Total fat 13g
Saturated fat 5g
Carbohydrates 55g
Sugars 10g
Dietary fibre 12g
Sodium 1130mg
Calcium 100mg
Iron 5.5mg

Instructions

1 Spray a non-stick frying pan with oil. Add onion, mushrooms and capsicum. Cook over a medium heat, stirring occasionally, for 8 minutes, or until vegetables are soft. Stir in peri peri sauce.

2 Add kidney beans and tomatoes. Stir until well combined. Cook for 4 minutes, or until mixture comes to the boil.

3 Break eggs on vegetable mixture and cover frying pan. Simmer for 3-4 minutes, or until egg whites are cooked. Sprinkle with coriander (if using) and serve immediately with tortillas.

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Author:Dixie Elliott

Photographer: Cath Muscat

First published: Jan 2009