Easy huevos rancheros

 Ingredients

• 1 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 small zucchini, halved lengthways, thickly sliced
• 1 red capsicum, deseeded, sliced
• 400g can cherry tomatoes
• 1 tbsp no-added-salt tomato paste
• 4 eggs
• 1⁄2 avocado, sliced
• Fresh coriander sprigs, to serve
• 4 (38g each) slices wholegrain sourdough bread, toasted
• Select all ingredients

Method Steps

• Step 1Heat oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until aromatic. Add zucchini and capsicum. Cook, stirring, for 3 minutes or until begins to soften. Stir in tomatoes, tomato paste and 60ml (1 ⁄4 cup) water. Bring to the boil then reduce heat to low. Simmer, partially covered, for 10 minutes or until sauce thickens slightly.
• Step 2Use the back of a spoon to make 4 indents in the mixture. Carefully crack an egg into each indent. Cover pan and gently simmer for 5-10 minutes or until eggs are cooked to your liking. Top with avocado and coriander. Season. Serve with toast.