HUEVOS RANCHEROS

Spice up your day with a tasty meat free breakfast!

INGREDIENTS

50g spring onions thinly sliced

160g deseeded red pepper sliced

2 tbsp extra virgin olive oil

50g spring onions thinly sliced

160g deseeded red pepper sliced

1 tsp each hot and sweet smoked paprika

1 tsp cumin seeds

400g tin chopped tomatoes

400g tin black beans, drained and rinsed

2 medium free range eggs

Sea salt and freshly ground black pepper.

TO SERVE

160g peeled and stoned avocado

(1 large or 2 small), sliced

15g fresh coriander leaves, chopped

4 small corn tortillas, warmed in the oven or dry pan.

METHOD

• Heat the oil in a medium frying pan over a medium heat, add the onion and red pepper and fry gently for 10 minutes until softened

• Add the spices and fry for a minute more, then add the tomatoes, beans and 100ml water. Season with salt and pepper and cook for a further 10 minutes

• Make two hollows in the mixture and crack an egg into each. Cover and cook for 2 to 3 minutes until the whites are set and the yolks are still soft

• Remove from the heat and serve topped with the avocado and scattered with the coriander leaves, with warm tortillas for scooping.