Huevos Rancheros

Ingredients:

• 1 tablespoon olive oil
• 100g chorizo 
• 1 large white onion, diced
• 1 teaspoon chipotle paste
• 1 cup of cherry tomatoes, sliced in quarters
• 330ml of passata
• ½ cup chicken stock
• Salt and black pepper
• 1 teaspoon olive oil
• 2 spring onions, remove ends and in half each.
• 1 red chilli, whole with stem off.
• 3-4 free-range eggs
• 100g of feta cheese
• 1 handful of coriander, finely chopped
• 1 tin of kidney beans
• 4 tortilla wraps 

Method

1. In a pan add the olive oil, once it’s hot enough, add the chorizo and break the meat in the pan with the help of a wooden spoon. Let your chorizo crisp up, once it is ready remove only half of the chorizo from the pan, place it in a small bowl and reserve.
2. In the pan with the remaining chorizo, add the onion and the chipotle paste stir and cook for 5-6 minutes until the onion softens. Add the cherry tomatoes saute briefly, then add the passata and the chicken stock, season with a pinch of salt and freshly ground black pepper to taste, stir and simmer your sauce on a low heat for 8-10 minutes.
3. In the meantime, in another pan quickly heat up the olive oil and char the spring onions and the red chilli . Once ready, remove them from the heat and chop finely, place the mixture in a small bowl and set aside.
4. Check that your sauce has a good consistency (not too runny, or dry) , stir in the beans and crack the eggs and slide them into the sauce carefully. Cover your pan with a lid and let the eggs poach in the sauce for a couple of minutes, once the egg whites turn white but the yolks are still soft inside it means they are ready.
5. When ready, remove your pan from the heat and garnish with the charred spring onion and red chilli scattered on top. Then crumble feta cheese over it, and finally add the remaining crispy chorizo and freshly chopped coriander on top.
6. Quickly toast the tortillas in a clean pan.
7. Serve your huevos rancheros in a bowl with a warm Wrap folded into a triangle ready to be tucked into the sauce.