Huevos Rancheros with Avo salsa
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 cloves garlic, chopped
- 2 x 400 ml cans chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp chilli flakes
- 4 large eggs, beaten
- 1 cubed ripe avocados,pureed
- 70 g red onion, finely sliced
- handful coriander, finely chopped
- 2 Tbsp fresh lime, juiced
- salt and pepper
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Cooking Instructions
- Pre-heat the oven to 200°c.
- In a large, oven-proof frying pan, saute the onion and garlic until soft and translucent in a bit of olive oil.
- Add the tinned tomatoes, tomato paste, chilli flakes and seasoning and allow to simmer for 5 minutes.
- With a spoon, create little hollows for the eggs then carefully break the eggs into the hollows.
- Season the eggs with salt then place the pan into the oven.
- Allow to bake for 5-10 minutes until the eggs are cooked to your liking.
- In the meanwhile, combine all the ingredients for the salsa and set aside.
- When the eggs are cooked to your preference, serve immediately with the avocado salsa.
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