Name: Eggs ranchero-style
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: cooking-oil spray; 1/2 red onion, chopped finely; 2 tomatoes, chopped coarsely; 1 tablespoon water; 2 teaspoon balsamic vinegar; 1 red capsicum, chopped finely; 2 corn tortillas; 2 eggs; 1/4 cup fresh coriander leaves

Ingredients

cooking-oil spray

1/2 red onion, chopped finely

2 tomatoes, chopped coarsely

1 tablespoon water

2 teaspoon balsamic vinegar

1 red capsicum, chopped finely

2 corn tortillas

2 eggs

1/4 cup fresh coriander leaves

Method

1.Lightly spray heated large non-stick frying pan; cook onion, stirring, over medium heat, until onion is softened. Add tomato, the water and vinegar; bring to the boil. Reduce heat; simmer, covered, 5 minutes, stirring occasionally. Add capsicum; cook, uncovered, 5 minutes.

2.Meanwhile, warm tortillas according to packet directions.

3.Using large shallow mixing spoon, press two shallow depressions into tomato mixture. Working quickly, break eggs, one at a time, into cup, sliding each egg into one of the hollows in the tomato mixture. Cover pan; cook over low heat, about 5 minutes or until eggs are just set.

4.Divide warmed tortillas among plates. Use egg slide to carefully lift egg and tomato mixture onto each tortilla; top with coriander to serve.

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