Huevos rancheros

Ingredients

For 2 portions

• 🍳 4 large egg
• 🫓 4 6 inch corn tortilla
• 🥫 1 can canned tomatoes
• 🫘 1 can (drained) black beans, canned
• 🥑 1 medium avocado
• 🧅 1 small onions
• 🧄 1 clove garlic
• 🌶️ 1 medium green chilli peppers
• 🌿 0.5 Tsp cumin powder
• 🏺 3 Tbsp olive oil
• 🌿 3 Tbsp fresh coriander
• 🥬 50g romaine lettuce
• 🍋 0.5 pieces lime
• 🧀 40g queso fresco
• 🧂 0.5 Tsp salt

Method

1. Finely chop the onion, garlic and green chilli. Heat 1 Tbsp of the olive oil in a saucepan over medium heat. Soften the onion for 4–5 minutes, then add the garlic and chilli and cook for 1 minute more.
2. Add the canned tomatoes, cumin and salt. Simmer for 10–12 minutes, stirring now and then, until the sauce has thickened slightly. Taste and adjust the seasoning.
3. Warm the black beans in a small pan with a splash of water.
4. Heat 1 Tbsp of the oil in a frying pan over medium-high heat. Fry the tortillas one at a time for about 1 minute a side until crisp and golden. Drain on kitchen paper and cut each into 2–3 wedges.
5. Add the rest of the oil to the pan and fry the eggs to your liking (sunny-side up is classic).
6. Make a little green salad: toss the shredded lettuce and most of the coriander leaves with the lime juice and a pinch of salt. Slice the avocado.
7. Spoon the beans into shallow bowls and lay two eggs on top of each. Spoon the tomato-chilli sauce alongside, tuck in the crisp tortilla wedges, and add the avocado and green salad. Crumble over the queso fresco, scatter with the rest of the coriander and serve straight away.