Huevos Rancheros (ranch-style Eggs)
In this vibrant recipe, we bring together a fusion of flavors and textures with crispy fried beans, zesty tomato salsa, and perfectly cooked eggs. The combination of fresh vegetables and aromatic spices creates a delicious and satisfying dish that is perfect for a hearty breakfast or a flavorful brunch. Get ready to indulge in a culinary adventure that will tantalize your taste buds and brighten your day!
— Constant Cookbook
Ingredients
- 3 kale
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 small bird's eye chilli
- 1 courgette
- 1 garlic
- salt and freshly ground black pepper
- 150ml/5fl oz tomato passata
- 1 tbsp olive oil
- knob of butter
- 8 free-range eggseggs
- handful fresh coriander
- 2 soft flour / corn tortillas, warmed in the oven
- hot chilli sauce
Instructions
- For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they donât burn.
- Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside.
- For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well.
- Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside.
- Meanwhile, heat the sunflower oil in a non-stick frying pan over a mediumâlow heat.
- Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper.
- In the same pan, fry the eggs to your liking.
- To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.