Eggs ranchero Recipe

Name: Eggs ranchero
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) canola oil; 1 bag Arctic Gardens pizza vegetable mix; 1 can 14 oz (398 ml) tomato sauce; 1 can 14 oz (398 ml) diced tomatoes; 1 can 14 oz (398 ml) Bonduelle black beans; 1/4 tsp (1 ml) ground cumin; 1/4 tsp (1 ml) chili powder; Salt and ground pepper; 4 eggs; 1/3 c (80 ml) feta, crumbled; 1/3 c (80 ml) cilantro or parsley, freshly chopped

Ingredients

1 tbsp (15 ml) canola oil
1 bag Arctic Gardens pizza vegetable mix
1 can 14 oz (398 ml) tomato sauce
1 can 14 oz (398 ml) diced tomatoes
1 can 14 oz (398 ml) Bonduelle black beans
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) chili powder
Salt and ground pepper
4 eggs
1/3 c (80 ml) feta, crumbled
1/3 c (80 ml) cilantro or parsley, freshly chopped

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

In a large, deep pan on medium high, heat the oil and brown the vegetables for 5 minutes.
Add tomato sauce, diced tomatoes, beans and spices.
Lower the temperature to medium and simmer for 5 minutes.
Season to taste.
Preheat the oven to 425 oF (210 oC).
With the back of a large spoon or ladle, create a nest in the sauce.
Crack an egg and gently slide it into the hot tomato sauce.
Repeat for the remaining eggs.
Sprinkle with feta and bake in the oven for 5 to 7 minutes or until eggs are cooked to desired doneness.