Dr Rupy Aujla
Rupy’s Huevos Rancheros
Dr Rupy Aujla
Prep time: 10-15 mins
Cook time: 25 mins
2 tbsp extra-virgin olive oil
50g spring onions (about 3 or 4), thinly sliced
160g deseeded red pepper (about 1 large), sliced
1 tsp each hot and sweet smoked paprika
1 tsp cumin seeds
400g tin chopped tomatoes
400g tin black beans, drained and rinsed
2 medium free-range eggs
sea salt and freshly ground black pepper
160g peeled and stoned avocado (1 large or 2 small), sliced
15g fresh coriander leaves, chopped
4 small corn tortillas, warmed in the oven or dry pan
Veg Portions / Serving: 3
Doctor’s Kitchen: 3-2-1 by Dr Rupy Aujla (Harper Thorsons) £16.99, out now
This one-pan Mexican-inspired dish, packed with gorgeous flavours from the cumin and hot paprika, will get your day off to a fiery start. And it’s another recipe with four portions of veg per serving, too.
1. Heat the oil in a medium frying pan over a medium heat, add the onion and red pepper and fry gently for 10 minutes until softened.
2. Add the spices and fry for a minute more, then add the tomatoes, beans and 100ml water. Season with salt and pepper and cook for a further 10 minutes.
3. Make 2 hollows in the mixture and crack an egg into each. Cover and cook for 2–3 minutes until the whites are set and the yolks are still soft.
4. Remove from the heat and serve topped with the avocado and scattered with the coriander leaves, with warm tortillas for scooping.
Kids in the kitchen:
Have older children help you add ingredients to the pan carefully, and let kids crack the eggs one at a time into a little bowl (fish out any bits of shell with the remaining eggshell) and help you gently pour them into the holes. Let them scatter the toppings over the dish at the end.