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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'. Ingredients:
6 (6 inch) corn tortillas |
125 g kidney beans, rinsed, drained |
1/2 cup chunky salsa |
1 small tomato, coarsely chopped |
2 tablespoons fresh coriander, coarsely chopped |
6 eggs |
1/2 cup cheddar cheese, coarsely grated |
1 small avocado, coarsely chopped |
1 tablespoon lime juice |
Directions:
1. Preheat the oven to 200°C/180°C fan-forced/400°F/6 gas mark; grease a six-hole (3/4-cup/180ml) texas muffin pan.
2. Soften the tortillas according to the manufacturer's instructions; gently press one tortilla into each pan hole to form a cup.
3. Combine the beans, salsa, tomato and coriander in small bowl; divide half the bean mixture among the tortilla cups; break one egg into each cup; sprinkle each with cheese.
4. Bake for about 12 minutes or until the eggs are cooked.
5. Meanwhile, stir the avocado and lime juice into the remaining bean mixture.
6. Serve the huevos rancheros topped with the avocado mixture.
7. NOTES: you can also serve the huevos rancheros with sour cream and lime wedges.
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