Huevos rancheros

 

Huevos rancheros 

🕘Prep:10 mins

Cook:15 mins

🍳Easy

🍽Serves 4

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Ingredients

2 tbsp olive oil

1 small onion, diced

2 garlic cloves, crushed

400g can red kidney beans, drained and rinsed

1 tsp ground cumin

¼ tsp chilli powder

½ tsp dried oregano

4 eggs

4 small flour tortillas, warmed

1 large tomato, diced

handful pickled jalapeño peppers, roughly chopped

30g cheddar, grated

1 avocado, peeled, de-stoned and diced

1 lime, half juiced, half cut into wedges, to serve

chopped coriander, to serve

Method

STEP 1

Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

STEP 2

Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

STEP 3

Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm

STEP 4

To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

By Niamh Hempenstall