Huevos Rancheros

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1 (400 g) can diced tomatoes
• 4 tablespoons tomato paste
• 1 tablespoon honey
• 1 teaspoon chili powder (or more, depending on how spicy you like it)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon balsamic vinegar
• 2 (400 g) cans kidney beans, drained and rinsed
• 6 -8 eggs
• grated cheese, to taste (optional)

Recipe

• 1 in a saucepan heat the oil over medium heat and saute the onions and garlic for 5 minutes until onions have softened.
• 2 add the tinned tomatoes and mash them a bit with the back of a wooden spoon (or a potato masher).
• 3 add the remaining sauce ingredients, except for the beans, mix well, and cook for a further 10 minutes.
• 4 add the drained kidney beans and mix inches cook until heated through (about 2 minutes).
• 5 transfer to a fry pan on a low heat, as much of the sauce as you need depending on how many you're cooking for and how big your pan is. the sauce should cover the bottom of the pan to about a depth of about 1 cm.
• 6 make indentations in the sauce with a large spoon, and crack as many eggs as you need (and as will fit), one egg into each indentation.
• 7 sprinkle a bit of grated cheese over the top, if using.
• 8 place a lid on the pan and allow the eggs to poach in the sauce for a few minutes, depending on how you like your eggs.
• 9 slide out each egg, with sauce under it, onto tortillas or toast to serve.