Ranchero-Style Baked Eggs
Craving a hearty and satisfying meal at any time of day (or something totally different for a Sunday Brecky), these Mexican Ranchero-Style Baked Eggs are sure to impress. Packed with nourishing beans, spices, and perfectly baked eggs, this dish is as delicious as it is comforting.
Ingredients:
- 2 tablespoons olive oil
- 1 cup green spring onions (or low fodmap onion replacer)
- ½ teaspoon chilli flakes (to taste)
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- Salt and pepper, to taste
- 1 large red capsicum, finely chopped
- 400g red kidney beans (or black beans), drained and rinsed (86 g is green on the Monash app)
- 1 jar NOGO Classic Pasta Sauce
- ½ cup water
- 4 eggs
- ½ cup fresh coriander leaves
- Fresh sliced green or red chillies (we love fresh Jalapeno)
- 1 avocado, thinly sliced
- Sour cream, lime wedges, and toasted tortillas for serving
- NOGO Jalapeno Salsa – hot or mild
Directions:
- Preheat the oven to 180°
- Heat olive oil in a pan, over medium heat
- Add the chilli flakes, smoked paprika, cumin, salt, & pepper. Stir in the green spring onion, capsicum, beans of your choice, NOGO Classic Pasta Sauce, and water.
- Bring the mixture to boiling, then reduce heat and simmer until reduced and thicker in consistency.
- Spoon the mixture into a baking dish, crack the 4 eggs into the mixture (make sure to spread them out so not touching, make a well with a spoon first and place the egg in here)
- Bake for 15 minutes or until the eggs are cooked to your liking.
- Top with fresh coriander, avocado slices, sour cream, lime wedges, and warm, soft tortillas.
Enjoy!
Meg's