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Gluten-free huevos rancheros with beans
Gluten-free huevos rancheros with beans
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savor the flavors of Mexico any time of day with gluten-free huevos rancheros topped with beans.
Ingredients:
  • 9.20 gm brand olive oil
  • 1 small onion, chopped
  • 1 red capsicum, chopped
  • 2.50 gm ground cumin
  • 4 tomatoes, chopped
  • 127.50 gm chicken stock (made with salt-reduced gluten-free stock cubes)
  • 1 tsp chopped red chilli
  • 1/2 tsp dried oregano
  • 400g can no-added-salt red kidney beans, rinsed and drained
  • 8 corn tortillas
  • 4 brand free range eggs
  • 1/2 avocado, diced
  • 62.50 ml coriander leaves
  • Chilli powder (optional), to serve
Instructions:
  • 1. Heat the oil in a saucepan over medium heat. Saute the onion and capsicum until soft. Add cumin and cook, stirring, for 30 seconds. Mix in tomato, stock, chilli, and oregano. Bring to a boil, then simmer on low heat for 20 minutes until the sauce thickens. Stir in the beans and season to taste.
  • Heat a small frying pan over medium heat while spraying the tortillas with oil. Cook each side for 2 minutes or until they are golden and crisp.
  • Coat the pan with a touch more oil and heat on medium. Cook eggs to your preference. Serve by laying a tortilla on each plate and topping with the tomato mixture, eggs, avocado, coriander, and a hint of chili powder.

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