Starters/Snacks Lunch/Dinner Eggs Rancheros
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 2 tsp vegetable oil
- 4 small tortillas
- 1 small green pepper, seeded and roughly chopped
- 2 spring onions, sliced
- 160g baby plum tomatoes, halved
- ½ tin kidney beans, drained, rinsed and drained
- 1 avocado, stoned and sliced
- Sea salt and freshly ground black pepper
- 2 limes, zested and juiced
- 4 eggs
- 1 red chilli, seeded and sliced
- 4 sprigs coriander
Nutrition
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Method
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Heat a frying pan until hot. Add a drizzle of the vegetable oil and one tortilla and fry on each side until golden brown and crispy. Repeat with the remaining tortillas and half the oil.
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Divide between serving plates then top with the pepper, kidney bean, tomatoes and avocado. Season with salt, pepper, the lime zest and juice.
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Return the pan to the heat, add another ½ tsp oil and 2 eggs. Fry until just crispy, then lay on top of the tacos. Repeat with the last of the oil and 2 eggs.
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Top with the chilli and coriander and serve straightaway.
