HUEVOS RANCHEROS WITH PINEAPPLE & HABANERO SALSA
Served With MANOMASA Green Lemon & Pink Peppercorn Tortilla Chips
SERVES: 6 | PREP TIME: 30 MINUTES | COOK TIME: 25-30 MINUTES
INGREDIENTS
Black Beans (yields 450g)
1 tbsp grapeseed or vegetable oil
2 garlic cloves, minced
1 ½ tsp chipotle chili paste
1 tsp cumin powder
2 tins black beans (400g each) drained and rinsed
350ml chicken stock, may need more towards end to loosen
1-2 tbsp fresh lime juice
sea salt and pepper
1 tbsp chopped coriander
200g basmati rice, cooked according to package instructions
Salsa
200g tomatoes, chopped
¼ red onion 25g, chopped
2 tbsp chopped coriander
1 tbsp fresh lime juice
½ fresh green chilli, deseeded and chopped finely
salt and pepper to taste
1 tbsp grapeseed oil
6 large eggs
Garnishes
1-2 avocado, sliced
75g radish, sliced
Coriander leaves
Greek yogurt to dollop
Manomasa Pineapple & Habanero Salsa
Green Lemon & Pink Peppercorn Chips to serve
METHOD
- For the beans sauté garlic chilli paste and cumin for 1 minute on medium high heat. Add the beans and give them a good stir coating the spices all around, then add 350ml chicken stock and simmer for 15 minutes add lime juice. Adjust seasoning.
- Cook rice according to package instructions.
- Add oil to skillet and fry eggs to your liking.
- Serve up rice and beans, with the egg on top. Accompany with Green Lemon & Pink Peppercorn tortilla chips, garnish with coriander leaves, radishes, avocado slices, Greek yogurt and MANOMASA's Pineapple & Habanero Salsa.