What haven’t I done before?

I haven’t cooked huevos rancheros before – it’s super easy but I served with corn tacos rather than gluten free wraps because they are easier to source.

Ingredients (serves 1):

0.5 x Red pepper, diced
0.5 x Orange chilli, diced
0.5 x Red onion, diced
1 x Garlic clove, diced
1 x Dried red chilli
1 x Bay leaf
0.5 x Vine tomato, sliced
0.5 x Chopped tomatoes
2 x Eggs
1 x Corn taco shell
Paprika
Cheddar cheese
Salt and pepper
Olive oil

Method:

1. Saute, in a good glug of olive oil, the red pepper, chilli, onion, garlic, dried chilli and bay leaf in a frying pan. Make sure you cover with a lid.When the vegetables are cooked, top with the sliced tomatoes and cook for a further 5 minutes. Then add in the chopped tomatoes and season with salt and pepper – cook for a further 5 minutes.
2. Make 2 wells in the mixture and crack in both eggs, season with paprika, salt and pepper – cover and cook for 2 minutes.
3. Check the eggs are cooked by, with a knife, touching the top of the eggs. When cooked, remove the dried chilli and bay leaf, then top with grated cheese and serve with broken corn tacos. (You may even want a little fresh avocado and sour cream…YUM!)