INGREDIENTS

• 3 Corn Tortillas (Gluten Free optional)
• Olive oil for brushing tortillas
• 2 Tbsp olive oil
• 3 Large Garlic cloves, chopped
• 1 Large onion, chopped
• 1 Red pepper, sliced into 1cm strips
• 1 Bay leaf
• 1/2 tsp chilli flakes
• 1 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 x 400g can chopped tomatoes
• 2 tsp raw sugar
• 1 tsp sea salt
• Freshly ground black pepper
• 1 packet Bean Supreme Gluten Free Roast Garlic Sausages, pan fried then sliced in half on the angle
• 3 free range eggs
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh coriander, roughly chopped
• Crumbled feta to serve

METHOD

1. Preheat oven to 200°C. Brush tortillas with olive oil and arrange on a rack over a baking tray. Bake till crisp and golden, 8-10 minutes.
2. Heat olive oil in a medium sized pot over a medium high heat. Add garlic, onion and red pepper and saute until soft and starting to colour. Add bay leaf, chilli cumin and smoked paprika. Fry for 1 minute.
3. Add tomatoes and simmer until thick and saucy, approx 20 mins. Add the salt, sugar and pepper. Add the 2 sliced sausages to the sauce. Adjust salt & pepper to taste.
4. Make 3 gaps in the sauce and break an egg into each one. Place lid on the pot and simmer until eggs are just set.
5. Mix avocado, lime juice and part of the coriander.
6. To serve, place crisp tortilla on a plate, top with rachero sauce, egg amd avocado. Crumble feta and scatter coriander on top. Place extra sausages to the side and enjoy!

SERVES: 3