ALL-DAY HUEVOS RANCHEROS PIE

“You can bake and freeze the pie without the eggs, then simply defrost and reheat in the oven. Add the eggs in the last 5 minutes.”

Serves 4

EASY

Preparation: 15 minutes Cooking: 45 minutes

Woolworths Everyday large potatoes 1 kg,

peeled and cooked milk ½

cup butter 30 g smoked

Spanish paprika 1T

garlic 4 cloves, sliced

red chillies 1–2 sliced (or to taste)

spring onions 4, sliced, plus extra for serving

Woolworths slicing tomatoes 8, diced

chopped tomatoes 1 x 400 g can sea salt and freshly ground black

pepper, to taste

black beans 1 x 400 g can, drained and rinsed

baby spinach 200 g, slightly wilted in a pan

prosciutto crudo 1 x 70 g pack (optional)

large free-range eggs 4

Woolworths nacho chips, for serving

avocados, chopped, for serving (optional)

1 Mash the potatoes with the milk and butter, then set aside. Preheat the oven to 200°C. 2 Fry the paprika, garlic, chilli and spring onions for 3 minutes over a low heat in a cast-iron ovenproof pan. Add the diced tomatoes and increase the heat to medium. Fry for 5 minutes, then add the canned tomatoes and simmer for 5–10 minutes. Season to taste and remove from the heat. 3 Mix in the black beans and top the sauce with the baby spinach, then top with a layer of mashed potato. 4 Make 4 wells in the top of the pie and brush with butter or olive oil. Bake for 15–20 minutes, or until golden and slightly bubbling. Break the eggs into the wells, season and bake for a further 5 minutes. Serve warm with Woolworths nacho chips and avocado. HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Siminsig Chenin Blanc Pinotage 2018