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Eggs ranchero
Eggs ranchero

Eggs ranchero

Portions 4
Preparation Time
Cooking Time

Ingredients

  • 1 tbsp (15 ml) canola oil
  • 1 bag Arctic Gardens pizza vegetable mix
  • 1 can 14 oz (398 ml) tomato sauce
  • 1 can 14 oz (398 ml) diced tomatoes
  • 1 can 14 oz (398 ml) Bonduelle black beans
  • 1/4 tsp (1 ml) ground cumin
  • 1/4 tsp (1 ml) chili powder
  • Salt and ground pepper
  • 4 eggs
  • 1/3 c (80 ml) feta, crumbled
  • 1/3 c (80 ml) cilantro or parsley, freshly chopped

Preparation

  1. In a large, deep pan on medium high, heat the oil and brown the vegetables for 5 minutes.
  2. Add tomato sauce, diced tomatoes, beans and spices. Lower the temperature to medium and simmer for 5 minutes. Season to taste.
  3. Preheat the oven to 425 oF (210 oC).
  4. With the back of a large spoon or ladle, create a nest in the sauce. Crack an egg and gently slide it into the hot tomato sauce. Repeat for the remaining eggs.
  5. Sprinkle with feta and bake in the oven for 5 to 7 minutes or until eggs are cooked to desired doneness.

 

 

Nutrition Facts (per serving) :

Calories: 305

Protein: 18 g

Fat: 12 g

Carbohydrate: 35 g

Fibre: 10 g

Sodium:  803 mg

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