One Pan Purple Sprouting Broccoli Huevos Rancheros
This quick, one-pan Mexican-inspired recipe makes the perfect for brunch or midweek supper. The sprouting broccoli is cooked in chopped tomatoes with garlic, chilli and eggs (or tofu).
Substitute:
- No purple sprouting broccoli? Use spinach, kale, cavolo nero, peppers or courgettes.
- No red onion? Any onion will work.
- No eggs? Try with scrambled tofu.
- No parsley? Use dill, fresh coriander or mint.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
120 g Purple sprouting broccolis
2 tbsp Olive oil
1 Tin chopped tomatoes (400 g)
2 Garlic cloves (thinly sliced )
1 Red onion (sliced )
a pinch of Chilli flakes
4 Eggs
2 tbsp Parsley (chopped )
Salt & pepper
Recipe:
- Heat the oil in a large frying pan over a medium heat.
- Stir in the onion, garlic and chilli flakes. Reduce the heat and cook for 5 minutes, stirring often, until fragrant.
- Add the purple sprouting broccoli and season with a pinch of both salt and pepper. Cook for 3-4 minutes, then add the chopped tomatoes. Stir well and cook for 10 more minutes.
- Use a spoon to make four small wells in the sauce, then crack an egg into each. Cover the pan with a lid (or use a large baking tray) and let the egg poach for 3-4 minutes, or until it's cooked to your liking.
- Sprinkle with the parsley on top and serve. Enjoy!
How to store
Store in the fridge for up to 3 days.
Leftovers
Serve on slices of sourdough bread with a side of avocado and a drizzle of lime juice.
