Huevos rancheros recipe
A 10 minute egg dish taking in the taste of Mexico.
Ingredients
- 1 tbsp Olive oil
- 4 Cloves garlic, finely chopped
- 1 Red chilli, finely chopped
- 400 g Can chopped tomatoes
- 1 tbsp Tomato purée
- 1 Splash of red wine vinegar
- 1 handful Fresh coriander, chopped
- 1 pinch Sea salt and freshly ground black pepper
- 200 g Refried beans
- 4 Small corn tortillas
- 3 tbsp Light olive or vegetable oil
- 4 Large British Lion eggs
- 1 Avocado, finely chopped
- 1 Splash of chilli sauce to serve
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden. Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
- Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate. When toasted put the oil in the pan and fry the eggs (Gizzi uses free range) for 1-2 minutes, basting the yolks with the hot oil as you go.
- Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top. Top each plate with two fried eggs, some avocado and the rest of the coriander. Finish with a drizzle of chilli sauce.
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