One-Pan Chorizo & Bean 'Huevos Rancheros'
with Avocado Salsa & Corn Chips- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
We’re putting a spin on this Mexican breakfast fave by bringing it to your dinner table - only one pan required! Smokey chorizo and creamy cannellini beans are simmered in cherry tomato and Tex-Mex spiced sauce, complete with an egg on top! Serve it with an avo salsa and corn chips for scooping up the deliciousness.
Ingredients
1
Red Onion
1
Avocado
1 sachet
Coriander
1 tin
Tinned Cherry Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Mild Chorizo
1 sachet
Tex-Mex Spice Blend
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 tin
Cannellini Beans
1
Lime
2
Garlic
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. Finely chop cucumber, onion (see ingredients) and garlic. Slice lime into wedges. • Drain and rinse cannellini beans. • Cut mild chorizo into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and onion, and cook until browned, 4-5 minutes. • Add cannellini beans, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.
• Add tinned cherry tomatoes, the brown sugar, butter and water, and simmer until slightly reduced, 3-5 minutes. Season to taste.
• Reduce heat to medium and move sauce to form wells and crack the eggs into each well. • Cover with a lid and cook for 3-4 minutes or until eggs are cooked to your liking. Season eggs as desired.
• Meanwhile, tear coriander into a medium bowl. Add avocado, cucumber, a squeeze of lime juice and drizzle of olive oil. Toss to combine and season to taste.
• Divide chorizo and cannellini “Huevos Rancheros” between bowls. Sprinkle over shredded Cheddar cheese. • Serve with avocado salsa and corn chips. Enjoy!
