Huevos Rancheros by Pureety

Take your brunch to the next level with this lightly spiced tomato sauce with kidney beans & eggs. Served with fresh avocado & mixed seeds

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Step 1

In a deep sided pan, heat up the olive oil and cook the onion and celery on a medium hot heat until soft, then stir through the sliced garlic

Step 2

Add jalapenos, plum tomatoes, kidney beans and Puréety Fajita seasoning

Step 3

Partially break up the tomatoes and kidney beans with a wooden spoon while simmering for 15-20 minutes

Step 4

Stir in the lime juice and chopped coriander (saving some coriander for garnish)

Step 5

Toast or dry fry the tortilla wraps to prevent them from breaking or going soggy

Step 6

Cook the eggs; for poaching bring the water to a rolling boil (not a rapid boil) with a dash of white wine vinegar. Then submerge the egg in the water for 3-4 minutes for a soft poached egg or cook to your liking

Step 7

Serve the tortillas on a plate or in a bowl and spoon the sauce on top of the wrap

Step 8

Serve the eggs on top of the sauce and garnish with the avocado slices, mixed seeds, the rest of the coriander and a drizzle of olive oil

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