Huevos Rancheros with Avocado Rocket Toast Recipe
Be still my spicy, chili lovin’ heart! This is for those days when you need comfort food but you’ve already had takeaway 3 nights this week and feel like you need to give your body SOMETHING nutritious. This recipe feels awesomely indulgent but still packs a healthy punch. As always, top quality eggs make the difference.
Serves 2 | 10-15mins
4 Free Range Eggs (I used Happy Eggs)
1 Tin Tomatoes
1 Red Chili
1 Teaspoon Smoked Paprika
1 Teaspoon Mexican Chili Paste (Chipotle/Ancho/Mole)
2 Cloves Garlic
2 Slices Sourdough Bread
1 Handful Rocket
Basil or Coriander for decoration.
- Heat some olive oil in a frying pan on a medium heat.
- Chop your chili and garlic and add to the pan.
- Sprinkle over your teaspoon of paprika and let it sizzle for about 1 minute.
- Add the tin of tomatoes and the chili paste. Squeeze over the juice of half a lime. Season with salt and pepper. Give it a good stir and cook for about 3-4 minutes so it’s nice and thick.
- Make a well in the sauce with a wooden spoon and crack an egg into it. Repeat this for all your eggs. Cover the pan and leave to simmer on a low heat for 3-4 minutes or until the eggs are cooked. Remember they’ll keep cooking when you take them off the heat.
- Meanwhile put your bread in the toaster.
- Peel and mash your Finely chop your rocket and mix it in with the avocado. Season with salt and pepper and add a little olive oil too.
- Spoon the eggs into bowls with slatherings of the amazing spicy tomatoes and serve alongside the cooling, creamy avocado toast. Sprinkle a bit of torn basil or coriander on top for the perfect finish. Job done!
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