Mushroom Huevos Rancheros

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2
A mushroom twist on a Mexican classic

INGREDIENTS

For the sauce

  • 100g button mushrooms, sliced
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 1 fresh green chilli, chopped
  • 1 tin of chopped tomatoes
  • ½ red pepper, sliced
  • 30g spinach
  • ½ tsp smoked paprika

To serve

  • 4 medium eggs
  • Fresh coriander
  • Tortilla wraps, 2 per person

METHOD

  1. In a medium sized frying pan add the olive oil, onion and garlic and cook over a low heat until the onion has softened. Add the mushrooms to the pan along with the smoked paprika, chilli and red pepper, continue cooking for a further 5 minutes.
  2. Now pour in the chopped tomatoes, turn the heat up a little and simmer for 5 minutes.
  3. Stir in the spinach and once the sauce has thickened turn the heat to a simmer. Make 4 little wells in the mix and crack in your eggs. Place a lid over the pan and simmer away until the white of the egg is cooked and the yolk is still runny.
  4. Whilst the eggs are cooking toast the tortillas in a dry frying pan or under a medium grill until crisp. Serve with chopped fresh coriander and if you like it spicy add a little more chopped chilli.
media