30 MIN
Huevos Rancheros
Fried eggs on warm tortillas under a cooked tomato-chili salsa.
Ingredients
- 8eggs
- 8corn tortillas
- 14 ozchopped tomatoes, one can
- 1white onion, finely diced
- 3 clovegarlic, minced
- 2jalapeños, finely chopped
- 1 tspground cumin
- 3 tbspvegetable oil
- 14 ozvegetarian refried beans, check the can — traditional refried beans are made with lard
- 3 1/2 ozqueso fresco, crumbled
- 1/2 ozcoriander, leaves picked
- 1 tspsea salt
Method
- 1
Heat 1 tablespoon of the oil and cook the onion for 5 minutes until soft. Add the garlic, jalapeños and cumin and cook for another minute.
- 2
Add the canned tomatoes and salt and simmer for 12 minutes, until thick enough to hold its shape on a spoon. Keep it warm.
- 3
Heat the refried beans in a small pan with a splash of water until spreadable. Warm the tortillas in a dry pan for 20 seconds a side.
- 4
Heat the remaining oil and fry the eggs until the whites are set and the yolks still soft.
- 5
Put two tortillas on each plate, spread with refried beans, sit the eggs on top and spoon the warm salsa around the yolks rather than over them.
- 6
Scatter with queso fresco and coriander and serve immediately.
Cook's note
The photo has chorizo in it, which is common in Mexico and very good. Crumble 150 g into the pan before the onion in step 1 and cook it until the fat runs red, then build the plates as written. It is no longer vegetarian with the chorizo in.
Not part of the recipe above — the ingredients, nutrition and dietary labels all describe it as written.