- 30 mins
- Energy 1710kj
- Protein 19g
- Carbohydrate 48g
- Total fat 13g
- Saturated fat 3g
- Dietary fibre 12g
- Sodium 410mg
1 teaspoon olive oil
2 small onions, roughly chopped
2 garlic cloves, thinly sliced
1 medium red capsicum, thinly sliced
3 tomatoes, roughly chopped
250g red kidney beans no added salt, rinsed and drained
½ teaspoon smoked paprika
½ teaspoon dried chilli
1 spring onion, finely sliced
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.