This is my easy one-pan meal inspired by huevos rancheros (Mexican ranch-style eggs). It’s perfect for a brunch, lunch or dinner.
Sophie Merkens spent five months travelling Aotearoa in her van, Zephyr Florence, to find the best ingredients in NZ. Here she shares some of her favourite snacks and easy meals.
SERVES 3-4
COOKING TIME: 20-25 MINS
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 red onion, diced
- 2 garlic cloves, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 can (400g) cherry or chopped tomatoes (or fresh equivalent)
- 1 can (400g) black beans with brine
- 4 eggs
- Salt and pepper
Garnish (Optional):
- Handful of fresh basil or coriander leaves
- 1 teaspoon chilli flakes
- 1 avocado, scooped and sliced
METHOD:
- In a large deep frying pan over medium heat, add oil and onion and fry for 3 minutes, stirring often.
- Add garlic and spices and fry for 1 more minute, stirring frequently so it doesn’t burn.
- Add tomatoes and black beans with brine and bring to a gentle simmer.
- Simmer for 10-15 minutes to thicken up, stirring occasionally.
- Using a spoon make 4 dents in the tomato mixture and crack an egg into each.
- Generously season with salt and pepper, place lid (or tinfoil) on and cook until the whites are fully cooked, about 5 minutes (longer if you prefer the yolks fully cooked).
- Garnish (optional) with fresh herbs, chilli flakes and avocado slices and spoon into bowls while hot.
- Serve with fresh sourdough bread or warmed tortillas.
