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Easy huevos rancheros recipe
Easy huevos rancheros recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Satisfying baked eggs loaded with veggies, perfect for any meal. Great with crusty sourdough for a flavorful family dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2.50 gm smoked paprika
  • 2 small zucchini, halved lengthways, thickly sliced
  • 1 red capsicum, deseeded, sliced
  • 400g can cherry tomatoes
  • 22.20 gm no-added-salt tomato paste
  • 4 eggs
  • 1⁄2 avocado, sliced
  • Fresh coriander sprigs, to serve
  • 4 (38g each) slices wholegrain sourdough bread, toasted
Instructions:
  • 1. Heat oil in a non-stick pan over medium heat. Saute onions until softened, then add garlic, cumin, and paprika and cook until fragrant. 2. Add zucchini and capsicum, cook until they start to soften. 3. Stir in tomatoes, tomato paste, and water. Bring to a boil, then simmer partially covered until the sauce thickens, about 10 minutes.
  • Create 4 wells in the mixture using the back of a spoon. Crack an egg into each well. Cover and simmer gently for 5-10 minutes until eggs reach desired doneness. Garnish with avocado, coriander, and season to taste. Serve with toast.

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