Mexcian Baked Eggs (Huevos Rancheros)
Recipe: #41529
August 28, 2023
"This is a recipe from "Australian Eggs" and makes for a lovely warm and spicy brunch, lunch or dinner. Serve with sour cream, lime wedges and small toasted tortillas or toasts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (555 g)
- Calories 856.6
- Total Fat - 38.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 906.4 mg
- Sodium - 491.8 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 29.7 g
- Sugars - 7.7 g
- Protein - 58 g
- Calcium - 315.5 mg
- Iron - 14.2 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat the oven to 180°C (160°C fan forced).
Step 2
Heat oil in a large non-stick frying pan over medium heat; add the onion, chili, smoked paprika, cumin, salt and pepper to taste and cook for 4-5 minutes, or until softened.
Step 3
Add the capsicum, kidney beans, tomatoes and water and bring to the boil; reduce the heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
Step 4
Spoon the mixture into four 1 cup-capacity ovenproof dishes & make an indentation into each bean mixture, and crack an egg into each.
Step 5
Bake for 15-18 minutes or until the egg is cooked to your preference.
Step 6
Serve each dish with some coriander, avocado, sour cream, lime and tortillas.
Tips
No special items needed.
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