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Veg Box | Rainbow Huevos Rancheros

This week in our veg box from Rocket Deliveries we have the beautiful Rainbow Chard. You can use the leaves of Chard in the same ways you would use Kale and Spinach but it is such a shame to waste the colouful stems. So this week I have thrown them into the strong flavours of Huevos Rancheros, upping the nutritional and aesthetic ante of this already delicious Mexican dish.

 

Ingredients {serves 2-4}

  • 1 Tbsp Olive Oil
  • 1/2 Red Onion, Diced
  • 1 Red or Yellow Pepper, Diced
  • 2 Cloves Garlic, Diced
  • 1tsp Cumin
  • 1 Tsp Balsamic Vinegar
  • 200g Fresh Cherry or Plum Tomatoes (on the vine have more taste), Sliced
  • Half Tin Plum Tomatoes
  • 5 -7 Rainbow Chard, Leaves + Stems
  • 4 Eggs (organic, free range is always best)
  • Handful fresh Coriander roughly chopped, Greek Yoghurt + Avocado to serve
  • Sea Salt + Black Pepper

 

METHOD

On a medium heat, heat the oil, sauté the onion until soft, add the garlic, pepper and cumin and cook for 5 mins. Add the fresh and tinned tomatoes and the balsamic, add 100 ml water and leave to bubble and reduce, stirring often, simmer for 10 mins. While the tomato mix is cooking, remove the leaves from the stems of the rainbow chard and chop both. Add the stems first and allow soften for 2 mins, then add the leaves and leave to cook for 5 mins. Make a hole in the sauce to crack an egg into (if you have a spare set of hands ask for help, I find this is a 2 person job!) Let the eggs cook until the whites are just set and the yolks are still runny (about 4-6 mins).  Add a dollop of yoghurt, chopped coriander and avocado and enjoy!

Printable Rainbow Hueovos Rancheros

 

 

 

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact careyyogaandnutrition@gmail.com or call 0876861844.

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