Ranchero pan with beans and egg

Name: Ranchero pan with beans and egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg ripe tomatoes; 1 collar Spring onions; 2 red chillies; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Kidney beans; 1 bunch of parsley; 7-10 Tbsp Salt, sugar; 4–6 Eggs (Gr. M)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg ripe tomatoes
1 collar Spring onions
2 red chillies
2 TABLESPOONS Oil
1 can(s) (850 ml) Kidney beans
1 bunch of parsley
7-10 Tbsp Salt, sugar
4–6 Eggs (Gr. M)

Directions

1
Wash the tomatoes and cut into large pieces. Clean and wash spring onions and cut them into rings. Clean chillies, cut lengthwise, remove seeds, wash and chop finely. Heat oil in a large pan with lid.
2
Brown the onions and chillies in it. Add the tomatoes and braise for about 15 minutes.
3
Rinse the beans in a sieve. Wash parsley, shake dry, pluck leaves from the stems and chop. Season tomatoes with salt, pepper and 1 pinch of sugar. Add the beans, bring to the boil and warm up briefly.
4
2⁄3 Stir in the parsley.
5
Beat the eggs one by one, carefully put them into the pan on top of the tomatoes. Cover half covered and allow to set on a low heat for 6-8 minutes. Serve sprinkled with the rest of the parsley. Tortilla patties and crème fraîche are delicious with it.