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Spicy huevos rancheros
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1 tbsp sunflower oil
200g pack romano peppers, halved and thinly sliced
28g pack fresh coriander, leaves separated, stalks finely chopped
2 tsp ground cumin
400g can cherry tomatoes
400g can mixed bean salad, drained
3 tsp Tabasco Sriracha Sauce
4 large British Blacktail Free Range Eggs
100g feta cheese
4 malted rye tortilla wraps, toasted
1. Heat the oil in a wide frying pan over a medium-high heat. Soften the peppers for 5 minutes. Stir in the coriander stalks, sizzle for a few seconds, then add the cumin. After 1 minute, add the tomatoes, beans, 1 tsp sriracha and 50ml water. Season, partially cover, and bubble for 10 minutes, until the sauce is rich and the peppers soft.
2. Chop ½ the coriander leaves and fold in. Make 4 wells in the frying pan and crack an egg into each one. Season the eggs, then cover and cook at a gentle simmer for 5-7 minutes until the whites are just set and the yolks soft.
3. Scatter with the feta, zig-zag the remaining 2 tsp sriracha over the top, then sprinkle with the remaining coriander leaves. Serve with the toasted tortillas.
To toast your tortillas without having to use another pan, simply fold in half and then again. Put in the toaster and they’ll come out crisp on the outside and warm and soft in the middle.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.