Nutritional Information
Huevos Rancheros
Customers can’t resist a hearty cooked breakfast – but they can become bored by the same old options. This Mexican version will help spice up your menu, featuring warm wraps, fried eggs and beans, all smothered in chipotle sauce and topped with fresh salsa.
Yield: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- CHIPOTLE SAUCE
- 1 tin crushed tomatoes
- 2 cloves garlic, crushed
- 4 Tbsp chipotle sauce
- ½ tsp salt
- BEAN MIX INGREDIENTS
- 2 tins red kidney beans
- ½ tsp salt
- 1 tsp ground cumin
- 1 clove garlic, crushed
- 1 large handful chopped coriander
- 120g Meadow Fresh Sour Cream
- TOMATO PICO DE GALLO
- 300g mixed colour cherry tomatoes, cubed
- 1 large handful chopped coriander
- 30g white onion, finely chopped
- 2 Tbsp lime juice
- TO SERVE
- 6 Freya’s Mexican Wraps
- 6 eggs
- 1 ½ avocados, thinly sliced
- 2 Tbsp Puhoi Feta Cheese
- 2 Tbsp sliced chillies
Method
1. To make the chipotle sauce, heat a splash of oil in a pan over a medium heat and sauté the garlic until fragrant. Add tinned tomatoes, chipotle sauce and salt and simmer for 15 minutes or until thickened. Set aside.
2. To make the bean mixture, add all the bean mix ingredients to a food processor and blend until smooth.
3. To make the tomato pico de gallo, add all ingredients to a bowl and season with salt then toss to combine.
4. In a large skillet over medium heat, warm each wrap until lightly charred. Place the wraps in individual serving bowls or on plates and top with the bean mix.
5. Fry the eggs in a splash of oil over medium heat until the whites are cooked and the yolks are still runny and place on top of the bean mix.
6. Spoon over the warm chipotle sauce, the fresh tomato pico de gallo and garnish with fresh chillies, feta and sliced avocado.
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