Huevos rancheros

2 of 5-a-day brunch calcium eggs fibre huevos rancheros iron mexican vegetarian

N/A

Source

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

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.

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.

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.

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.