Healthy Huevos Rancheros | Daylesford

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For the Avocado:

  • 1 ripe avocado, diced
  • a handful of fresh coriander leaves, plus extra to garnish
  • a handful of fresh parsley leaves, plus extra to garnish
  • juice of ½ lime
  • a drizzle of olive or hemp oil
  • salt and freshly ground black pepper

For the Beans:

  • 1 tbsp olive or coconut oil
  • 1 large onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 250g black beans, soaked in water overnight and boiled until tender
  • ½ tsp smoked paprika, or to taste
  • 1 tsp ground cumin
  • 1 x 400g tin chopped tomatoes
  • 1 tsp coconut palm sugar
  • ÂĽ tsp ground cinnamon
  • ÂĽ tsp cayenne pepper
  • 4 organic eggs
  • salt and freshly ground black pepper

If there is a book that we are in love with at the moment it is the debut number on our shelves from the brilliant Xochi Balfour titled ‘The Naturalista: Nourishing Recipes to Live Well’. To further that, we would also go on to say that if there is a breakfast/brunch dish that we (and so many others) are in love with it has to be Huevos Rancheros! If you have not tried it before then it is a must and this recipe from Xochi’s new book is nothing short of brilliant.

This is a nutritional riff on my all-time favourite breakfast and the ultimate healthy hangover cure. Creamy avocado perfectly sets off the spicy beans, and plenty of parsley and coriander, both known to support the liver’s detoxification process. Plus they give you a good dose of vitamin C. Add polenta or a corn tortilla for those incurable carb cravings.



To prepare the avocado, mix all of the ingredients together in a bowl, season to taste, cover and set aside while you prepare the beans.

Heat the oil in a large frying pan over a medium heat and sauté the onion and garlic until soft and golden. Add all the remaining ingredients and simmer for 5–10 minutes, or until the tomatoes have reduced to a nice thick consistency. Make four round spaces in the pan and crack an egg into each one. Continue to cook for 3–4 minutes, until the whites are firm.

Remove from the heat and divide between four plates. Top with the avocado mixture and season again with salt and pepper. Scatter with coriander and parsley leaves and serve immediately.




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