Huevos Rancheros Tarts

Serves: 4

These little tarts are bursting with multitudes of flavour

low-calorie cooking spray

1 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

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.

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