HUEVOS RANCHEROS WITH BEANS

This is a take on the Mexican dish of eggs and spicy tomato sauce on tortillas. Capsicum gives sweetness and the chorizo lends a lovely smoky flavour. It’s brilliant for a late brunch.

INGREDIENTS

• 4 wholemeal tortillas, cut into small triangles
• 1 tbs olive oil
• 1 dried chorizo (about 170g), casing removed, crumbled
• 2 garlic cloves, thinly sliced
• 1 each red and yellow capsicum, seeds removed, thinly sliced
• 1 bunch spring onions, thinly sliced, plus extra to serve
• 2 long red chillies, thinly sliced, plus extra to serve
• 400g can chopped tomatoes
• 400g can mixed beans
• 2 cups (70g) baby spinach leaves
• 4 eggs
• Juice of 1 lime, plus lime wedges to serve
• Thinly sliced avocado, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Grease a baking tray and line with baking paper. Spread tortilla pieces over prepared tray and bake for 8-10 minutes or until golden.
  • 2
    Meanwhile, heat oil in a large frypan with a lid over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until starting to crisp. Add garlic, capsicum, spring onion and chilli, and cook, stirring regularly, for 10 minutes or until the vegetables have softened and caramelised.
  • 3
    Add tomato and beans, together with the canning liquid. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir through the baby spinach for 1 minute or until just wilted.
  • 4
    Using a spoon, make 4 small wells in the mixture, then carefully crack an egg into each. Cover and cook for 3-4 minutes or until eggs are cooked to your liking.
  • 5
    Drizzle lime juice over beans and eggs, and serve immediately with crisp tortillas, lime wedges, extra spring onion and sliced chilli, and the avocado slices.