What I love the most about meditation is the exploration of the body and mind relationship to find balance and happiness in our daily lives.
It is equally important to know how our thoughts, emotions and physical sensations are interrelated as it is to eat healthy and delicious food.
As a matter of fact you don’t want to eat a heavy meal before your daily meditation as you might feel sleepy. That’s why these vegetarian huevos rancheros’ are perfect.
This is my twist on Anna Jones’s recipe from A Modern Way to Cook, a simple and wonderful vegetarian cookbook.
(I only recommend products that I actually own and use. Some of the links you click on are what’s known as “affiliate links”. So if you do buy something I’ll earn a few pounds.)
Vegetarian Huevos Rancheros Recipe
These vegetarian huevos rancheros are full of goodness and they are easy to prepare. Enjoy!
Makes 2 / Prep + cook time: 20 minutes
INGREDIENTS
olive oil
4 spring onions, trimmed and finely chopped
1 clove of garlic, peeled and finely sliced
sea salt and freshly ground black pepper
1 tbsp. sweet smoked paprika
1 × 400g tin of tomatoes (700g if you are gourmand)
1 ripe avocado
juice of 1 lime
a small bunch of fresh coriander, leaves picked and finely chopped
4 organic or free-range eggs
2 wholemeal or corn tortillas
200g of feta (my personal twist)
DIRECTIONS
Heat a splash of olive oil in a medium frying pan (one with a lid that fits) over a moderate heat. Add the spring onions and garlic and fry for 5 minutes, until soft and sweet.
Add a good pinch of salt and pepper and the smoked paprika and cook for another couple of minutes.
Next, add the tomatoes and simmer for 5 minutes, until they have broken down and the sauce has thickened.
Meanwhile, mash the avocado with the lime juice (I use a potato masher) and the chopped coriander, season with salt and pepper and put to one side.
Once the tomatoes have broken down and thickened, turn the heat down to medium-low. Make 4 small holes in the sauce with the back of a wooden spoon by pushing the sauce out of the way. Crack an egg into each of the holes, season each egg with a little salt and pepper, then pop the lid on and leave to cook for exactly 5 minutes.
After 5 minutes the egg whites should be just set with a hint of a wobble, with the yolks runny in the middle. Remember, they will keep cooking as you take them to the table.
While the eggs are cooking, warm the tortillas – I do this by holding each one over a gas fame with a pair of tongs for a few seconds on each side to char, but 20–30 seconds on each side in a warm non-stick pan will work just as well.
Once the eggs are ready, pile them on to a plate with a decent helping of the spicy tomatoes, some mashed avocado and grated feta and scoop up with the charred tortillas.
Bonne appétit!