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