This meal is a inspired the Mexican classic Huevos Rancheros (Rancher's Eggs). The authentic version would traditionally be served as a hearty brunch to hard working farmers. This recipe is for one, but I normally make it for two which uses the whole tin of beans and tomatoes.

Serves : 1
Time : 30 minutes
Nutrition : 500 kcal, 589g, 27% protein, 12g fibre Fullness : 9/10

INGREDIENTS

1/2 tin tomatoes (200g)
1/2 tin black beans (200g)
3 eggs
1 cloves garlic
Spring onion
1/2 red pepper (capsicum)
1/2 yellow pepper
1 teaspoon olive oil
1 teaspoons cumin
1 teaspoon paprika
1 cups spinach (30g)
Coriander
30 g avocado
Lime
Salt and pepper

METHOD

1. Fry off the garlic and spring onion in the oil.

2. Add the peppers and cook for 5 minutes until they go soft and have a little colour.

3. Add the beans, tomatoes and spinach. Simmer for 20 minutes.

4. After 20 minutes create three little holes with a spoon to poach the eggs. Add the eggs and cook for 5 minutes.

5. Dress with avocado, coriander and lime to serve. Add salt and pepper to taste

The big risk with this dish is that you overcook the eggs and they end up rock solid. The mixture has a lot of heat so the second you are happy with the eggs texture you want to serve it.

Enjoy, Lindsay