House recipe
š„ Huevos rancheros
A hearty breakfast of crisp-fried corn tortillas topped with refried-style beans, fried eggs and a quick tomato chilli salsa.
Allergens. Contains: Eggs, Milk. May contain, depending on the brands you buy: Gluten.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 corn tortillas
- 4 eggs
- 400 g tin black beans (tinned), drained
- 400 g tin chopped tomatoes (tinned)
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 jalapeƱo, finely chopped
- 1 tsp ground cumin
- 3 tbsp sunflower oil
- 1 avocado, sliced
- 50 g feta, crumbled, in place of queso fresco
- small handful fresh coriander, chopped
- 1 lime, in wedges
- Salt, to taste
Method
- Heat 1 tbsp oil in a saucepan and soften the onion for 5 minutes. Add the garlic, jalapeƱo and half the cumin for a minute.
- Move half the onion mixture to a second pan. Add the tomatoes and a pinch of salt to the first and simmer for 10 minutes into a chunky salsa.
- Add the beans, the rest of the cumin and a splash of water to the second pan. Warm through and mash roughly, seasoning with salt.
- Fry the tortillas one at a time in a little oil until crisp at the edges, then drain on kitchen paper.
- Fry the eggs in the same pan until the whites are set and the yolks still soft.
- Spread beans on each tortilla, top with an egg and spoon over the salsa. Finish with avocado, feta, coriander and a squeeze of lime.