Huevos rancheros
A lighter option that brings sunshine vibes and addictive Mexican flavours.
Serves 4 • Prep 10 mins • Cook 15 mins
Glug olive oil, plus extra for frying1 small red onion, ½ chopped, the rest finely sliced1 fat garlic clove, crushed400g tin tomatoes½tsp dried oregano½tsp smoked chilli flakes, plus extra to serve400g tin black beans, rinsed and drained2 limes2 small ripe avocados Handful coriander leaves, roughly chopped, plus extra whole leaves to garnish2-3 pickled jalapenos, plus extra for garnish Glug sunflower oil4 medium eggs8 small flour/corn tortillas, toasted on a hot griddle50g Lancashire or feta cheese, crumbled Green or red salsa, to serve
1 Add a glug of oil to a frying pan. Fry the chopped onion and garlic with a pinch of salt for 5 mins, then add the tomatoes, oregano and chilli flakes. Simmer for 10 mins, then add the beans and simmer for 10 mins more. Season with salt and pepper, a pinch of sugar (if needed) and a squeeze of lime.
Meanwhile, put the sliced onion in a glass/ceramic bowl with a pinch of salt
