Alive and Cooking

Huevos Rancheros

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½ kohlrabi, leaves removed, finely chopped
8 slices prosciutto
½ lime
1 small avocado
½ bunch coriander, finely chopped
¼ bunch mint leaves, finely chopped
400 g tinned cannellini beans
400 g tinned baby tomatoes
1 small tsp. tabasco sauce
Salt and pepper
Extra virgin olive oil


In a pan with a good splash of oil, fry the kohlrabi until slightly soft. Sprinkle in some salt and pepper, add the tabasco and pour in the tinned beans and tomatoes. Bring to the boil until thick, stirring occasionally, then remove and set aside.
In another pan with a small splash of oil, fry the prosciutto until crispy. Remove and set aside, then in the same pan fry the eggs until they reach the desired degree. Sprinkle with salt and pepper.
In a small bowl, combine ½ diced avocado, herbs, lime juice and zest of half the lime segment. Add a splash of oil and stir.
Slice the remaining avocado. Pour the tomato beans onto a large plate, then layer with all the ingredients and serve.
Serves 3

Huevos Rancheros