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.

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