One-Pan Chorizo & Bean 'Huevos Rancheros'
with Avocado Salsa & Corn Chips
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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!
