BlogDinnerMushroom (Huevos Rancheros)

Mushroom (Huevos Rancheros)

Mushroom (Huevos Rancheros)

Serves 2


For the sauce

100g Button mushrooms, sliced

1 small Onion, finely chopped

1 Garlic clove, crushed

1tbsp olive oil

1 Fresh green chilli, chopped

1 Tin of chopped tomatoes

½ Red pepper

30g Spinach

½ tsp Smoked paprika


4 medium eggs

fresh coriander

tortilla wraps


In a medium sized frying pan add the olive oil, onion and garlic and cook over a low heat until the onion has softened. Add the mushrooms to the pan along with the smoked paprika, chilli and red pepper, continue cooking for a further 5 minutes.

Now pour in the chopped tomatoes, turn the heat up a little and simmer for 5 minutes.

Stir in the spinach and once the sauce has thickened turn the heat to a simmer. Make 4 little well’s in the mix and crack in your eggs. Place a lid over the pan and simmer away until the white of the egg is cooked and the yolk is still runny.

Whilst the egg’s are cooking toast the tortilla’s in a dry frying pan or under a medium grill until crisp. Serve with chopped fresh coriander and if you like it spicy add a little more chopped chilli.