Smokey Huevos Rancheros

Serves: 4
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 1 packet Bean Supreme Gluten Free Roasted Garlic sausage
• 4 corn tortillas (gluten free)
• Olive oil for brushing tortillas
• 2 Tbsp olive oil
• 3 large garlic cloves, chopped
• 1 large onion, chopped
• 1 red pepper, sliced into 1cm strips
• 1 bay leaf
• 1⁄2 tsp chilli flakes
• 1 tsp ground cumin
• 1 1⁄2 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 1-2 tsp raw sugar
• 1⁄2 -1 tsp sea salt
• Freshly ground black pepper
• 4 free range eggs
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh coriander, roughly chopped
• Feta to serve

Method

1. Preheat oven to 200°C. Brush tortillas with olive oil and arrange on a rack over a baking tray. Bake till crisp and golden, 8-10 mins.
2. Cook sausages in a small amount of olive oil in a fry pan over a medium heat for 12 – 15 minutes (turning frequently). Slice on an angle in half.
3. Heat olive oil in a medium sized pot over a medium high heat. Add garlic, onion and red pepper and sauté until soft and starting to colour. Add bay leaf, chilli, cumin and smoked paprika. Fry for 1 minute. Add tomatoes and simmer until thick and saucy approx. 20 minutes. Add the salt, sugar and pepper. Add the 2 sliced sausages to the sauce. Adjust seasonings.
4. Make 3 gaps in the sauce and break an egg into each one. Place lid on the pot and simmer until eggs are just set.
5. Mix avocado, lime juice and part of the coriander.
6. To serve, place crisp tortilla on a plate, top with ranchero sauce, egg and avocado & sliced sausages. Crumble feta and scatter coriander on top. Enjoy!