Huevos Rancheros

Huevos rancheros with fried eggs, warm corn tortillas, tomato-chilli salsa and beans.

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Keeping the tortillas warm and the yolks soft makes the dish come together as a hearty Mexican breakfast rather than separate components.

Ingredients

• 8 corn tortillas
• 8 eggs
• 400 g ripe tomatoes (chopped)
• 0.5 onion (diced)
• 1 jalapeño (chopped)
• 1 garlic clove (minced)
• 400 g cooked black or pinto beans (warmed)
• 2 tbsp neutral oil
• 20 g fresh coriander
• 1 avocado (sliced)
• 0.75 tsp salt

Step-by-step method

1. Heat 1 tablespoon oil in a saucepan and cook the onion and jalapeño for 4 minutes. Add the garlic for 30 seconds.
2. Add the tomatoes and salt and simmer for 8–10 minutes until the salsa is thick but still spoonable.
3. Warm the beans in a separate small pan, adding a splash of water if they are dry.
4. Warm the tortillas in a dry pan for 20–30 seconds per side and keep them wrapped in a clean towel.
5. Heat the remaining oil in a non-stick pan and fry the eggs to your preferred doneness, keeping the yolks soft if possible.
6. Place two tortillas on each plate, spoon over beans and salsa and top with two eggs.
7. Finish with coriander and avocado and serve immediately.