Set oven to 220ºC. Heat a large frypan with oil over medium heat. Add chorizo and cook for 2-3 minutes. Slice spring onions and capsicum, add to pan and cook until softened.
2. Add the beans and tomatoes
Add 1 tsp smoked paprika and 1 tsp oregano. Drain and add beans and crushed tomatoes along with 1/2 cup water. Simmer for 5 minutes.
3. Toss the salad
Dice avocado and toss together in a bowl with mesclun leaves, feta cheese and 1/2 tbsp olive oil. Set aside.
4. Add the eggs
Season sauce with salt and pepper to taste. Use a large spoon to make indents in the sauce mixture. Break in eggs. Cover and cook for 6-10 minutes or until eggs are cooked to your liking.
5. Toast the breads
Quarter flatbreads and rub with oil and 1 tsp smoked paprika. Arrange on a lined oven tray and toast in oven for 3-5 minutes or until crispy (see notes).
6. Finish and plate
Serve huevos rancheros with crispy breads and salad.
Toast the breads in a sandwich press if you have one.
No pork option - chorizo is replaced with chicken mince. Increase cooking time to 5-6 minutes or until cooked through. Season with 1 tsp smoked paprika.
No gluten option - flatbreads are replaced with GF wraps.
Diced chorizo, 1 packet (200g)
Spring onions, 1/2 bunch *
Green capsicum, 1
Crushed tomatoes, 400g
Black beans, 400g
Lebanese flatbreads, 1 packet
Free range eggs, 6-pack
Mesclun leaves, 1/2 bag (100g) *
Marinated feta, 1/2 tub *
From your pantry
Oil (for cooking + olive), salt, pepper, dried oregano, smoked paprika