Rapido huevos rancheros
Serves 1 Prep 10 mins Cook 8 mins (800W) £1.09 a portion
25g spinach, roughly chopped 2 tbsp chopped fresh coriander 1 egg few slices green jalapeño chilli ½ slice bread, to serve FOR THE SAUCE 50g red pepper, diced 20g diced onion 1 clove garlic, chopped 120ml canned chopped tomatoes 1 tbsp dried oregano 1 tsp chipotle paste 2 tbsp olive oil
1 Add all the ingredients for the sauce into a 500ml mug, reserving 1 tbsp olive oil for later. Cover and microwave on full power for 6 mins, giving it a quick stir after 3 mins. After 6 mins the watery tomato sauce will be transformed into a thick mixture. Handle the mug with care as it will be very hot!
2 Add the spinach and half the coriander to the sauce and combine well.
3 Using the back of a spoon, gently flatten the top of the sauce, crack the egg on top and drizzle over the remaining olive oil. Cover and microwave for 2 mins (if you are using a small egg or for a runnier yolk check after 90 secs). Garnish with the remaining coriander and the chilli slices, and serve.