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Mexican breakfast eggs (huevos rancheros)
40 m active | 40 m total
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
  • 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
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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.