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- Mexican breakfast eggs (huevos rancheros)
Mexican breakfast eggs (huevos rancheros)
Nutrition facts per serving:
- Energy in kcal about 491
- Fat about 22g
- Carbohydrates about 48g
- Protein about 20g
This is needed
This is needed
for 4 people
Tomato sauce
- 1 tbsp olive oil
- 1 garlic clove, squeezed
- 1 onions, finely chopped
- 1 red chilli pepper, deseeded, finely chopped
- 0.5 tsp salt
- 50 g yellow lentils
- 1 horn peppers, cut into strips
- 1.5 dl water
- 1 tin black beans (approx. 210 g), rinsed and drained
- 1 tin corn kernels (approx. 160 g), rinsed and drained
- 1 tin chopped tomatoes (approx. 400 g)
- 0.25 tsp smoked paprika
- 4 egg
To serve
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- 4 wheat tortillas
- 1 avocado, cut into strips
- 4 tbsp crème fraîche
- 1 lime, rinsed with hot water, dabbed dry, cut into wedges
- 0.5 bunch coriander, torn into pieces
And that's how it's done
And that's how it's done
Tomato sauce
Heat the oil in a wide frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the horn pepper and all the other ingredients up to and including the water, season and simmer for approx. 20 mins. Make 4 depressions in the tomato sauce, crack the eggs one after the other into a cup, slide the eggs carefully into the depressions, cover and allow to solidify over a medium heat for approx. 10 mins.
To serve
Serve the eggs and tomato sauce on top of the tortillas, garnish with the avocado, crème fraîche, lime and coriander.
