Breakfast
Huevos rancheros
Fried eggs on warm corn tortillas with a spicy tomato salsa, beans and avocado. A hearty Mexican breakfast.
- 30 min10 prep · 20 cook
- MediumDifficulty
- 800 kcalper serving
Ingredients
2 servings
- Corn tortillas4
- Eggs4
- crushed tomatoes (400 g)1 can
- Onion½
- garlic1 clove
- Jalapeño, chopped1
- Cooked black beans200 g
- Avocado1
- Crumbled feta or fresh cheese50 g
- Fresh corianderto taste
- Olive oil3 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the chopped onion, garlic and jalapeño in 1 tbsp of oil until soft.
- 2
Add the tomatoes and a pinch of salt and simmer into a thick salsa.
- 3
Warm the beans in a small pan with a splash of water and mash them lightly.
- 4
Heat the tortillas in a hot dry pan until soft and lightly toasted.
- 5
Fry the eggs in the rest of the oil, keeping the yolks runny.
- 6
Spread beans on the tortillas, add an egg, spoon over the salsa and finish with avocado, cheese and coriander.
Tips and questions
- Can I make the sauce ahead?
- Yes. The ranchero sauce keeps 4 days in the fridge or 3 months frozen; then you only need to fry the eggs and warm the tortillas.
- How do I make it less spicy?
- Remove the seeds and white ribs from the jalapeño, or leave it out and serve hot sauce on the side.
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