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| Huevos rancheros with avocado salsa |
This great vegetarian meal packed with flavour-the kidney bean stew can be made 2-3 days ahead then re-warmed before assembling
Huevos rancheros with avocado salsa ingredients: 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, crushed. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/4 teaspoon ground cinnamon. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 x 400 gram tin cooked red kidney beans, drained and rinsed. 1 x 400 gram tin crushed Italian tomatoes. 1/2 cup vegetable stock. Sea salt and freshly ground pepper
Salsa: 1 avocado, peeled and diced. 1/2 cup diced tomatoes, (I used red and yellow tomatoes). zest and juice 1 lime. 2 tablespoons chopped coriander
To assemble: 3 cups tortilla chops (plain). 8 eggs. 1 cup grated Cheddar cheese. sour cream. 4 shallow ovenproof baking dishes or small saute pans
Huevos rancheros with avocado salsa recipe: Preheat the oven to 180C. Heat the oil in a saute pan and cook the onion and garlic with a pinch of salt until soft. Add the spices, tomato paste and oregano and cook for 1 minute then stir in the beans, tomatoes and stock. Season and bring to the boil then simmer for 10 minutes
To assemble: Divide the sauce between the dishes and arrange the tortilla chops around the sides. Make two indentations in the sauce and crack an egg into each. Season the eggs then scatter over the cheese. Bake for 10-12 minutes until the egg whites are set and they yolks are still a little runny
Salsa: Combine the ingredients in a bowl and season
To serve: Place the dishes on plates and serve with salsa and sour cream. By then, the huevos rancheros with avocado salsa is ready
