Huevos Rancheros Tarts
Serves: 4
These little tarts are bursting with multitudes of flavour
Ingredients:
low-calorie cooking spray1 red onion, finely chopped
1 red and 1 orange pepper, deseeded and roughly chopped
2 courgettes, roughly chopped
150g closed-cup mushrooms, quartered
2 garlic cloves, finely chopped
500g tomatoes, roughly chopped
1 tbsp tomato purée
1/4 tsp smoked paprika
2 bay leaves
120ml hot vegetable stock
2 x chilled Jus-Rol Filo Sheets
500g baby new potatoes
4 free-range eggs
1/2 tsp dried red chilli flakes
a handful of fresh coriander, roughly chopped, to garnish
mixed salad leaves dressed with lemon juice, to serve
method:
- Preheat your oven to 190C/ 375F/Gas 5. Place a frying pan sprayed with low-calorie cooking spray over a medium heat. Stirfry the onion until soft. Add the peppers, courgettes, mushrooms and garlic and fry for a further 4 minutes. Stir in the tomatoes, tomato purée, paprika, bay leaves, stock and season. Bring to the boil, reduce the heat to low, cover and simmer for approximately 10 minutes.
- Meanwhile, cut each filo sheet into 8 squares and spray with low-calorie cooking spray. Stack 4 pieces on top of each other at different angles and place in four 12cm loose-bottomed flan tins. Bake for 8-10 minutes, or until crisp.
- Boil the potatoes for 15-20 minutes, or until tender, and drain. Poach the eggs in a pan of simmering water for 3-4 minutes, or until the whites are set and the yolks are runny, then remove with a slotted spoon.
- Put each pastry case on a plate, spoon in the hot veg and top with a poached egg. Garnish with the chilli flakes and half the coriander. Toss the potatoes in the remaining coriander and serve the tarts with the potatoes and salad.
