My Mexican eggs or huevos rancheros are such a fantastic brunch recipe. The eggs are served with a tomato and black bean sauce and a really quick, smashed avocado. They also make a great mid-week meal – brinner is so a thing – you can easily double the amount to serve four.
- Heat half the oil in a frying pan over a medium heat. Add the onion and cook, stirring occasionally for 4-5 minutes until just golden. Add the garlic and mix well.
- Tip the tomatoes, tomato puree and a good pinch of salt and pepper into the pan. Pour in 50ml of water and mix well. Bring to the boil and cook, stirring occasionally, for 5-6 minutes until thick. Add the beans. Mix well and turn off the heat.
- Meanwhile, peel the avocado and discard the skin and the stone. Chuck the flesh into a mixing bowl. Add the chilli, ½ the lime juice and a good pinch of salt. Using a fork, smash it all together into a coarse paste.
- Heat the remaining oil in a non-stick frying pan. Crack the eggs into the pan and season with salt and pepper. Cook for 3-4 minutes, basting with the oil, until the whites are just set.
- To serve, spoon the tomatoes over the tortillas. Top with the eggs and avocado. Drizzle over the chilli sauce. Scatter over the coriander and spring onion. Crumble the feta over the top and serve immediately with the remaining lime cut into wedges.
2 tbsp olive oil
½ red onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, roughly chopped
2 tsp tomato puree
60g black beans, rinsed and drained
½ red chilli finely chopped
The juice of a lime
2 free range eggs
Chilli sauce to serve
A handful of coriander leaves
1 spring onion, finely sliced
Sea salt and pepper