Cook and Scale
Huevos Rancheros
2 servings · 30 min total
Fried eggs over warm tortillas smothered in a smoky tomato ranchera sauce with black beans and feta. The Mexican breakfast worth waking up for.
Ingredients
- 4 egg
- 4 wheat tortilla
- 400 g canned tomatoes
- 1 onion, chopped
- 2 garlic, minced
- 1 fresh chilli, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200 g black beans, drained
- 3 tbsp vegetable oil
- 80 g feta, crumbled
- 3 tbsp fresh cilantro, chopped
- salt to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the ranchera sauce — Fry the onion, garlic, and chilli in half the oil for 4 minutes. Add the tomatoes, cumin, and smoked paprika and simmer for 6 minutes into a rich ranchera sauce. Season with salt.
- 2.
Stir in the black beans — Stir the black beans into the sauce and warm through for 3 minutes.
- 3.
Fry the eggs and tortillas — In a separate pan, fry the eggs in the remaining oil for 3 to 4 minutes with runny yolks. Warm the tortillas briefly.
- 4.
Assemble the rancheros — Top each tortilla with the bean sauce and a fried egg, then finish with crumbled feta and cilantro.