Huevos Rancheros

Ingredients · per serving

• 2 small Corn tortillas
• 1 clove Garlic
• ¼ tsp Chilli powder
• 1.5 tbsp Olive oil
• 2 large Egg
• 1 tsp Ground cumin
• 80 g Black beans
• 150 g Chopped tomatoes (tinned)
• small handful Fresh coriander
• to taste Salt
• 20 g Feta cheese
• ½ tsp Smoked paprika
• 30 g Onion

Instructions

1. Make the sauce: heat 1 tsp oil in a small pan over medium heat. Add the finely chopped onion, cook 3 min until soft.
2. Add the minced garlic, cumin, smoked paprika, chilli powder (if using). Stir 30 sec.
3. Add the tinned chopped tomatoes. Simmer 8 min, mashing with a spoon until thickened. Season with salt.
4. While the sauce simmers, warm the beans: drain and rinse the black beans. In a small pan, warm them with a splash of water and a pinch of salt and cumin. Mash a third with the back of a spoon to make them more saucy.
5. Warm the tortillas: dry pan 20 sec per side. Place them on a serving plate.
6. Fry the eggs: heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Crack the eggs in carefully. Cook 2-3 min — the whites should be set but the yolks still runny (or cook longer if you prefer firm yolks).
7. Lift each fried egg onto a warm tortilla.
8. Spoon the warm tomato sauce around (not over) the eggs — you want the runny yolk visible. Sprinkle crumbled feta or grated cheese on top.
9. Serve with the beans on the side and a sprinkle of fresh coriander.

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