This is a really easy, pretty healthy Huevos Rancheros recipe. I love it for brunch because the beans and guac can be made ahead. The tortillas can be kept warm in the oven then I just need to cook the eggs at the last minute.
We also have it for dinner and weekend lunches too. If you are making this for children you may want to serve the chili sauce separately at the table so that they and you can choose how much to add.
Ingredients (per person)
1 soft corn tortilla (try to buy organic if you can so that the corn will be gmo free) Find out where to buy tortillas in the UK here.
2 tablespoons guacamole (bought – or make your own by mashing avocado, lime juice, chili and salt – see my recipe here)
1 tablespoon crumbled feta
juice of half a lime
1 teaspoon oil – olive or rapeseed (canola)
a pinch of smoked paprika
a tablespoon of chopped coriander (cilantro)
a third of a can of black beans
a teaspoon of chipotle (smoked chilli) sauce
half a cup of homemade tomato sauce – see my recipe here
1. Drain the beans and mix them with the tomato sauce and heat them. The microwave is fine.
2. Add chipotle sauce to the beans, mash them slightly with a fork. Taste and add more plus salt and a little lime juice until you’re happy with the flavour. Set aside.
3. Heat the tortillas in a dry frying pan until they brown a little and puff up. If you are doing this for a crowd, heat them in batches and keep them warm by wrapping a stack of them in a tea towel.
4. Heat the oil in a frying pan and then break the eggs in to fry them. Sprinkle the yolks with a little salt and some smoked paprika. Keep the heat high so the underside of the eggs goes brown and crispy. Cook for around 3 minutes until they are to your liking. I prefer the yolks to be soft.
5. While the eggs are cooking, assemble the rest of the ingredients. On each plate, place a tortilla then spread the guacamole on top. Then spoon the bean mixture over and give it a squeeze of lime. Then crumble the feta over the beans.
6. Put the fried egg on top and finish with another squeeze of lime and a sprinkle of chopped cilantro (coriander).
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.
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