HUEVOS RANCHEROS

Prep + cook time: 45 minutes Serves 4 • 1 tablespoon extra-virgin olive oil • 1 medium onion (150g), chopped • 250g mini red capsicums (bell

peppers), quartered 2 cloves garlic, crushed 2 teaspoons ground cumin 1kg vine-ripened (and ripe!) tomatoes, chopped coarsely 400g canned red kidney beans, drained, rinsed 2 tablespoons coarsely chopped fresh coriander (cilantro) leaves 100g drained Persian feta (feta marinated in olive oil, peppercorns, chopped basil, sun-dried tomatoes, salt and rosemary), crumbled • 4 free-range eggs • 1 fresh green jalapeño, sliced

thinly 1/3 cup loosely packed fresh coriander (cilantro) sprigs, extra

1. Heat extra-virgin olive oil in a large frying pan over medium heat; cook the onion and capsicum, stirring, for 5 minutes or until soft. Add garlic and cumin; cook, stirring, until fragrant. Stir in tomatoes and beans; simmer, uncovered, for 20 minutes or until sauce thickens. Season to taste. Stir in coriander.

2. Meanwhile, preheat oven to 180°C/350°F. Place a 1L (4-cup) ovenproof dish in the oven while preheating.

3. Pour the hot tomato mixture into the hot dish, top with the feta. Make four indents in the mixture and break the eggs first into a cup, one at a time, then slide each into an indent. Top with jalapeño.

4. Bake for 8 minutes or until the whites of the eggs are set and the yolks are just beginning to set. (The cooking time will vary depending on what your ovenproof dish is made of, and may even take up to 15 minutes to cook.) Serve the huevos rancheros topped with extra coriander.