Make something different for brunch with our vibrant Huevos Rancheros recipe. It’s full of bold and bright flavours.
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Brush tortillas with a little oil. Heat a small frying pan over medium-high heat. Cook tortillas, 1 at a time, for 1 min each side or until crisp. Transfer to a plate and cover to keep warm.
Heat the remaining oil in the pan. Cook the onion and capsicum, stirring, for 5 mins or until tender. Add half the chilli, if using, the garlic and tomato paste and cook for 1 min. Add the tomato, beans and 1/4 cup (60ml) water. Reduce heat to medium-low and cook, stirring, for 8-10 mins or until mixture thickens slightly. Season.
Make 2 indents in the bean mixture. Carefully crack 1 egg into each indent. Cook for 5-8 mins or until the egg white is just set and the yolks* are cooked to your liking. 4. Meanwhile, to make the chimichurri, combine the parsley, garlic, oregano, oil, vinegar and remaining chilli, if using, in a small bowl. Season.
Top the egg mixture with chimichurri, avocado, coriander and fetta. Sprinkle with extra chilli, if using, and serve with the tortillas and lime wedges.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
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