Huevos Rancheros Recipe

Ingredients

• 2 tsp vegetable oil
• ½ small onion, chopped
• 1 garlic clove, chopped
• 1 jalapeño or green chilli, chopped
• 2 tomatoes, chopped
• ½ tsp ground cumin
• 1 can black beans (about 240 g drained)
• 4 small corn tortillas
• 4 eggs
• ½ avocado, sliced
• 20 g cotija or feta, crumbled
• Fresh coriander and lime wedges

Method

1. 1Heat half the oil in a pan and soften the onion, garlic and chilli for 3 minutes. Add the tomatoes and cumin and simmer for 6–8 minutes into a chunky salsa. Season.
2. 2Warm the beans in a small pan with a splash of water, mashing some of them.
3. 3Warm the tortillas in a dry pan or wrapped in a towel in the microwave.
4. 4Fry the eggs in the remaining oil to your liking.
5. 5Put two tortillas on each plate, spread with beans, top with eggs and salsa, and finish with avocado, cheese and coriander.

Huevos rancheros recipe: nutrition per serving

One of 2 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Make the salsa the night before; it keeps 3 days and the flavour improves.
• Poach the eggs instead of frying them to skip some of the oil.

Swaps and variations

• Vegan: use scrambled tofu instead of eggs and skip the cheese.
• Gluten-free: corn tortillas usually are, but check the label for added wheat flour.

Storage

Eat it fresh. Store the salsa and beans separately for up to 3 days.