Huevos Rancheros is a common breakfast in Mexico, the name means ‘ranch eggs’. Beef huevos rancheros are perfect for a hearty weekend brunch.

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Ingredients

1 Tbsp	Olivado organic extra virgin olive oil
1	Onion, diced
2	Garlic cloves, diced
1 kg	Pure South Beef Mince (Main)
1 tsp	Smoked paprika
1 tsp	Cumin
1 tsp	Ground coriander
2 cans	Chantal Organics Chopped Tomatoes
1 cup	Ripe tomatoes, cut into quarters
1 large	Red chilli, chopped
6	Woodland egg (Main)
1 pinch	Salt and pepper
1 tsp	Chilli flakes, optional

To serve

2	New Zealand Avocados, sliced
⅓ cup	Superb Herb Parsley
6	Small flour tortillas (Main)

Directions

1. Heat oil in a large skillet over medium heat. Add onions and fry until translucent, about 4 minutes. Add garlic and mince and stir until browned, breaking the mince up with a spatula. Add smoked paprika, cumin, coriander, chopped fresh & canned tomatoes and fresh chilli and simmer for 20 minutes, stirring occasionally. Season with salt and pepper.

2. Make six wells in the tomato mince mix and break an egg into each. Cook with the lid on for 3 minutes, until the egg whites are cooked or the eggs are to your liking. Sprinkle with chilli flakes (optional).

3. To serve: Scoop eggs and mince onto warmed tortillas. Top with avocado slices and fresh parsley. Delicioso!