Huevos Rancheros with Tortilla Chips
with avocado dip, Greek-style cheese & fresh coriander
This versatile breakfast has found its way from the Mexican ranch (hence the name) to trendy brunch and dinner menus!
Tags:
Veggie
Allergens:
Ei
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Quick-cook brown rice
½ pack
Black beans
½ sachet(s)
Mexican-style spices
1.5 piece
Roma tomato
70 g
Corn
¼ bunch
Scallions
1 piece
Egg
25 g
Greek-style cheese
40 g
Avocado dip
40 g
Sweet chilli tortilla chips
5 g
Fresh coriander
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
White wine vinegar
150 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4162 kJ
Calories995 kcal
Fat44.9 g
Saturated Fat10.6 g
Carbohydrate107.8 g
Sugar13.4 g
Dietary Fiber23.4 g
Protein34.2 g
Salt3.5 g
Potassium98.8 mg
Calcium15.6 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Pan with Lid
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Finely chop the scallions and separate the white part from the greens. Drain the black beans.
- Heat half of the olive oil in a pot or saucepan over medium-high heat. Fry the white part of the scallions for 1 - 2 minutes, then add the rice and pour in the stock.
- Bring to the boil and cook for 8 minutes. Remove from the heat and stir in the black beans, then allow to stand for 5 minutes, covered.
2
- Drain the corn and dice the tomato.
- Finely chop the coriander. Transfer all three to a bowl, along with the scallion greens and white wine vinegar.
- Drizzle with extra virgin olive oil as preferred and mix well to combine. Season to taste with salt and pepper.
3
- Heat the rest of the olive oil in a frying pan over medium-high heat.
- Crumble the Greek-style cheese and spread evenly over the pan (see Tip).
- Crack in the egg and fry until done.
- Season to taste with salt and pepper.
Health Tip: if you're watching your calorie intake, serve just half of the cheese and keep the rest in the fridge to use the next day.
4
- Stir the Mexican-style spices* into the rice and beans.
- Serve on plates and top with the egg, salsa and avocado dip.
- Serve with the tortilla chips.
*Take care, this ingredient is spicy! Use as preferred.
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