Huevos Rancheros (Eggs, Tomatoes and Peppers)

This dish is bursting with nutrients, from the mineral-rich eggs to the peppers and tomatoes that are rich in antioxidants such as vitamin C and lycopene.


Serves 2
adults
451
Kcals
per serving

10 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

1 tbsp olive oil (15ml)
1 clove garlic, finely chopped  (6g)
1 small onion, finely chopped  (75g)
1 large red pepper, finely chopped  (180g)
1 small red chilli, finely chopped  (10g)
1 tsp tomato puree  (5g)
1/2 tsp ground cumin  (2g)
1 x 400g can chopped tomatoes  (400g)
4 medium free-range eggs  (220g)
2 large wholemeal wraps  (130g)
2 tbsp sour cream

Method

  1. Pre-heat the oven to 180¡C.
  2. In a medium pan heat the oil. Add the garlic, onion, red pepper and red chilli and cook on a low heat for 5 minutes. When soft and without coloring turn the heat up and add the tomato puree and cumin and let the mixture bubble for 1 minute. Add the tinned chopped tomatoes. Cook for 20 minutes over a medium heat. If it begins to dry add a little water.
  3. When the sauce is reduced make 4 holes and crack the eggs into them. Let the eggs fry, occasionally basting with the tomato sauce.
  4. Whilst the eggs are cooking place the wraps in the oven and bake for 2 minutes until warm then remove and place them on separate plates.
  5. When the eggs are cooked spoon two on top of the tortillas and share the sauce between them.
  6. Serve with a dollop of sour cream.
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Nutritional information per serving

451kCal, 1892kJ
22.3g
18.4g
5.1g
52.3g
14.9g
5.1g
420mg

© The Vegetarian Society