4 eggs, poached
½ large red onion, coarsely chopped
½ large red capsicum, coarsely chopped
1 small stick chorizo sausage, casing removed
300g BYRON BAY CHILLI COMPANY SALSA PICANTE
(Mild or Medium)
¼ cup crumbled fetta
1 avocado, sliced
salt and pepper
small or large flour tortillas
Heat 2 tablespoons olive oil in a pan over medium heat.
Dice the chorizo into smallish pieces and cook in the oil until just crisp.
Remove from pan and drain on kitchen paper.
Add 2 tablespoons oil to a clean pan and sauté the onion and capsicum until just softened. Stir in the chorizo and salsa and keep warm over low heat.
Meanwhile, poach 4 eggs.
Divide the Rancheros sauce between 2 shallow bowls and set the eggs into the sauce.
Garnish with fetta and avocado slices.
Season with salt and pepper.
Serve with warmed flour tortillas on the side.
Muy Sabroso… (yummy)