Huevos rancheros
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
Method
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
1. Salsa: Place all the ingredients in a bowl. Mix well and season with salt and pepper.
2. Place the avocado in a bowl and season with salt and pepper. Add the lime juice, mash to a rough consistency then set aside.
3. 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.
4. 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.