Heuvos Rancheros

Wholemeal pita wrap with poached egg and spicy tomato, spinach and kidney bean.

1 teaspoon olive oil

2 small onions, roughly chopped

2 garlic cloves, thinly sliced

1 medium red capsicum, thinly sliced

3 tomatoes, roughly chopped

60g spinach

250g red kidney beans no added salt, rinsed and drained

½ teaspoon smoked paprika

½ teaspoon dried chilli

1 spring onion, finely sliced

4 eggs

1 teaspoon white vinegar

1/2 medium avocado (flesh only)

4 wholemeal pita pockets/wraps

Into a large frying pan, add the olive oil, onion, garlic and capsicum. Stir for 2 to 3 minutes, until the onion starts to go translucent.
Add the tomatoes, kidney beans, spinach, smoked paprika and chilli. Simmer for 15 minutes, until the sauce starts to reduce down.
Meanwhile, in a saucepan, poach your eggs. The easiest way to do this is to half fill a sauce pan of water and add a teaspoon of white vinegar. Bring it to a simmer. Crack each egg into a glass, and tip the eggs into the water one by one, starting with the glass very close to the water. Cook for approximately 2 minutes.
To assemble the Heuvos Rancheros – place a pita bread onto your plate. On top of this spoon some of the tomato/bean mixture. Add an egg on top, a sprinkle of spring onion and a little avocado.

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