Baked Huevos Rancheros

Ingredients

• 1 red onion, finely sliced
• Juice of 1 lemon
• 2 tbsps olive oil
• 2 Dunnes Stores Chorizo Sausages, cut in half lengthways
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 100g cherry tomatoes, cut in half
• 1 ½ tbsps Dunnes Stores Fajita Spice Mix
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin black beans, drained
• 150ml chicken stock
• 2 eggs
• Sea salt & freshly ground black pepper

To serve

• Handful of coriander leaves
• 1 avocado, peeled, destoned & thinly sliced
• A few slices of Dunnes Stores Organic Sourdough, toasted

Method

1. Begin by placing the sliced red onions and lemon juice into a small bowl. Add a pinch of salt and stir to combine. Set aside until needed.
2. Add the oil to a medium frying pan that has a lid and place over a medium heat. Add the sliced chorizo, flat side down, and cook for a few minutes, until it starts to release its oils and turn golden brown. Turn over and cook for 2 minutes on the other side then remove from the pan and set aside.
3. Add the chopped onion to the pan and fry for 5 minutes until softened then add the garlic and cherry tomatoes and cook for a minute, stirring constantly until the tomatoes just begin to break down.
4. Add the Fajita Spice Mix and stir briefly then pour in the chopped tomatoes, black beans and chicken stock. Stir everything together to combine then add the chorizo back into the pan and allow to bubble away for 8 - 10 minutes until the sauce has thickened slightly and the chorizo is cooked through.
5. Using a potato masher or a fork, mash some of the beans lightly then season to taste with salt and pepper.
6. Now, make 2 wells in the sauce and crack the eggs into the holes. Turn the heat right down to low and add the lid to the frying pan. Cook for about 7 - 8 minutes or until the eggs are done to your liking.
7. Serve the huevos rancheros to the table and sprinkle with fresh coriander leaves to garnish.
8. Serve with the pickled red onions, some toast and some sliced avocado alongside.