Huevos rancheros

A Mexican breakfast with a mild heat.

SERVES 4 PREP 10 MINS COOK 15 MINS

✱ 1 small red onion, ½ chopped and the rest finely sliced

✱ 1 fat garlic clove, crushed

✱ 2tbsp olive oil, plus extra for frying

✱ 400g tin tomatoes

✱ ½tsp dried oregano, plus extra to garnish

✱ ½tsp smoked chilli flakes

✱ 400g tin black beans, rinsed and drained

✱ 2 limes

✱ 2 small ripe avocados

✱ Handful coriander leaves, roughly chopped, plus whole leaves to garnish

✱ 2-3 pickled jalapeños, plus extra to serve

✱ 4 medium free-range eggs

✱ 8 small flour/corn tortillas, toasted on a hot griddle

✱ 50g Lancashire or feta cheese, crumbled

1 In a frying pan, fry the chopped onion and garlic in the oil. Season and add the tomatoes, oregano and chilli flakes. Simmer for 10 mins, then add the beans and simmer for a further 10 mins. Season with salt and pepper, a pinch of sugar (if needed) and a squeeze of lime.

2 Meanwhile, combine the sliced onion, a pinch of salt and juice of ½ lime. In a separate bowl, mash the avocados with a pinch of salt, juice of ½ lime, and the chopped coriander and jalapeños.

3 In a separate frying pan, add the oil and fry the eggs.

4 Divide the bean salsa between 2 toasted tortillas on 4 plates, and add the avocado, a fried egg and cheese. Garnish with the pickled, sliced onion, whole coriander leaves and jalapeños; sprinkle over oregano leaves. Serve with wedges of lime on the side.

COOK’S TIP

Make the salsa, fry the eggs and toast the tortillas ahead of time; keep warm in a low oven. Prepare the avocados and keep covered in the fridge until ready to serve.

PER SERVING

780 cals, 39g fat, 10g sat fat, 73g carbs