Cook Time10-15 mins
Huevos Rancheros is a classic Mexican breakfast, perfect for a chilly winters morning or when you feel like a hearty dish which will leave you feeling full and nourished.
A breakfast full of low glycemic, fiberous veggies like mushrooms, zucchini. capsicum and beans is sure to help start your day off on the right foot.
If you wish to make the meal vegan, you can leave the egg out, however eggs are a great source of easily absorbed protein which is essential for retaining muscle mass and helping you feel satiated. Always use free range eggs, and organic when possible.
Follow The Directions
Pre heat oven to 180C/360F
Add mushrooms, capsicum, zucchini, the chopped whites of the spring onion, beans and 1/2 can of diced tomatoes and stir though and cook for 3 minutes on a medium heat.
When the veg starts to soften, add garlic powder, paprika, smoked paprika, ground cumin, salt and pepper and stir through and cook for a further two minutes
Remove from heat and seperate veg equally into two seperate bowls with a small well in the middle of the mixture
Crack one egg in each bowl and place in the oven for around 5-10 minutes until egg is cooked then remove
Roughly chop fresh parsley and coriander and sprinkle over the top of each dish with the finely cut greens of the spring onion.
Cut avocado into quarters and peel. Slice quarter around five times so you can fan it and place on top of the breakfast.
Finish with a little cracked pepper and a sprinkle of paprika and serve.