Huevos rancheros
- Serves 4
- Prep time: 20 mins | Cooking time: 10 mins
This is a Mexican breakfast of champions that is perfect for a lazy Sunday. And, if you do a little prep the night before, you can simply jump out of bed, toast some tortillas, fry some eggs and you’re good to go.
Ingredients
Salsa
400 gram tin black beans, drained
2 large tomatoes, deseeded and diced
1 red chilli, finely chopped
½ red onion, finely diced
small handful of coriander, finely chopped
1 tablespoon olive oil
juice of ½ lime
salt and pepper
To serve
flesh of 1 large or two small ripe avocados
juice of ½ lime
olive oil
4 corn or flour tortillas
4 eggs
coriander for garnish
your favourite chilli/chipotle hot sauce
Method
Salsa: Place all the ingredients in a bowl. Mix well and season with salt and pepper.
Place the avocado in a bowl and season with salt and pepper. Add the lime juice, mash to a rough consistency then set aside.
Preheat a cast iron skillet or non-stick frypan to a medium-high heat and your oven to a low heat. Toast each corn tortilla on both sides, then place in the oven to keep warm.
Add a splash of oil to the pan and fry the eggs until crispy around the edges and cooked to your liking
To assemble:
Place a tortilla on each plate and smear some avocado on each one. Divide the salsa evenly between them, top with a fried egg and garnish with coriander and lashings of your favourite chilli or chipotle hot sauce.