Huevos Rancheros with Pico de Gallo (serves 4)
Huevos rancheros is a wonderful wholesome breakfast with the right mix of protein, carbs and fat. Wonderful. A cacophony of taste and texture. You can eat this any time of the day and it makes a great brunch for the family.
| 2 colourful tomatoes, finely chopped 2 tbsp finely chopped red onion 3 tbsp finely chopped fresh coriander 1/2 lime, juiced 4 sprouted whole grain tortillas Coconut oil 120g black or pinto beans 1 clove garlic |
1/2 tsp cumin 1/2 tsp paprika 1 tbsp water 4 eggs 1 avocado, peeled and cut into 12 slices 1 fresh chili pepper, sliced, to serve (optional)Cayenne pepper / chili powder |
- For the Pico de Gallo, combine the tomatoes, onion, coriander, and lime juice in a small bowl. Set aside
- In a dry skillet on a medium heat, gently heat the tortillas for 1 minute to soften. Set aside, wrapped in a tea towel.
- Melt a tablespoon of coconut oil in a skillet and sauté the beans, garlic and spices together. Add water and mash the beans slightly.
- Fry the eggs, sunny side up. While these are cooking place one tortilla on to each plate, divide the spiced beans evenly, place the avocado slices, add the fried egg, and top with the Pico de Gallo, fresh chili (if using) and a sprinkle of chili powder.
