Huevos rancheros
Crispy-edged fried eggs on warm corn tortillas with smoky cumin black beans, a quick jalapeño tomato salsa, avocado, queso fresco and lime.
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 800 kcal
Ingredients
Method
Heat 1 tbsp oil in a small saucepan over medium heat. Cook the onion and jalapeño with a pinch of salt, stirring, until soft. Add the garlic and half the cumin and stir for 30 seconds until fragrant.
Tip in the tomatoes, season and simmer briskly, stirring now and then, until thick and saucy. Meanwhile, warm the black beans with the rest of the cumin and a splash of water in a second small pan (or the microwave), then roughly crush with a fork.
While the salsa simmers, warm the tortillas in a large dry skillet over medium-high heat for about 30 seconds a side until soft and lightly toasted. Wrap them in a clean kitchen towel to keep warm.
Add the remaining oil to the same pan and crack in the eggs. Fry until the whites are set and lacy at the edges but the yolks are still runny.
Overlap 2 tortillas on each plate. Spread with the beans, top with the eggs and spoon the salsa around the whites. Finish with avocado, queso fresco, cilantro and a squeeze of lime.
Tips
- Use tortillas labeled 100% corn and the whole dish is gluten-free.
- Make the salsa first while the eggs sit at room temperature; it keeps happily on low heat for a few minutes if you're juggling pans.
- Swap the black beans for a can of refried beans to make it even quicker.
