Huevos rancheros

Huevos rancheros
Serves 2
Olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1-2 chillies, deseeded and finely chopped
Salt and black pepper
400g tins of chopped tomatoes
200g tinned black beans
50g feta cheese
4 eggs

Fresh coriander, chopped
Bread, or tortillas
Hot sauce
  1. Heat a few tablespoons of oil in a large frying pan over a medium heat. Add the onion, garlic, pepper and chilli and season well with salt and pepper. Cook for 12-15 minutes, stirring regularly, until softened and caramelised.
  2. Stir in the tomatoes and use a spoon or potato masher to break them up. Bring the mixture to a simmer, then reduce the heat and cook for about five minutes until the sauce thickens. Taste and adjust the seasoning if needed.
  3. Stir in the beans and lime juice.
  4. Use the back of a spoon to make four small wells in the mixture. Crack the eggs
    into each of the wells, working quickly so they can cook for roughly the same length of time.
  5. Season with salt and pepper and cover the pan with a lid. If you don’t have a lid, cover the pan with aluminium foil. Cook for 3-4 minutes, or until the eggs are cooked to your liking.
  6. Sprinkle with freshly chopped coriander and transfer the pan to the table to serve with bread or warmed tortillas and hot sauce.

Per serving: 472kcals, 20g fat (5.9g saturated), 51g carbs (6.7g sugars), 25.3g protein, 12.5g fibre, 0.278g sodium