I have actually never made this dish before, however, today I received an email from some food website and saw a recipe for Huevos rancheros. I was intrigued. This Mexican dish (meaning ‘ranchers eggs’) is a popular breakfast usually served upon a fried tortilla. Immediately I thought how can I make this healthier?? I knew I had eggs, kidney beans, 1/2 a red capsicum and some tomatoes at home. And so the lower carb Huevos rancheros was created. Extra carbohydrates were required for the boyfriend so he had some white rice sprinkled with cumin, sweet chilli sauce and salt on the side. If I had a ripe avocado, a few slices on top would have made this dish more delicious.Lower carb Huevos rancheros
1 vegetable stock cube
1/2 brown onion, diced
1 clove garlic, minced
1 tablespoon cumin
1/2 tablespoon paprika
salt, to taste
1/2 red capsicum, diced
2 medium tomatoes, diced
1 400gram tin kidney beans, drained and rinsed
2 eggs, poached
Spoonful of plain Greek yoghurt to serve
- Crumble the vegetable stock cube into a non-stick pan and add 1/4 cup water.
- Add the onion, garlic and spices and cook until onion begins to turn transparent. Keep adding water as necessary to prevent vegetables from sticking.
- Add the capsicum and cook until it begins to soften.
- Add the tomatoes and continue cooking until the tomatoes are soft.
- Turn down the heat and add the kidney beans. Stir well and heat through.
- Have water boiling ready to poach eggs. Poach 2 eggs for approximately 3 minutes.
- Divide the bean mixture into 2 and serve with 1 poached egg on top plus a spoonful of Greek yoghurt.
Cost per serve = $1.62 based on all ingredients purchased from Aldi.