Easy huevos rancheros

A Sunday brunch with a kick that only takes 20 minutes to make.

Serves: 2

INGREDIENTS

400g tin black or pinto beans, rinsed and drained (or 160g dried beans, soaked and boiled – see tips)

1 tbsp sunflower oil for frying

4 small corn tortillas (see tips)

2 medium free-range eggs

1 avocado, sliced

50g feta, crumbled (or queso fresco if you can find it)

Hot sauce to serve (optional)

For the salsa ranchera

2 tbsp sunflower oil

1 small onion, finely chopped

1 jalapeño chilli, seeds removed, sliced into matchsticks (plus extra, sliced, to serve – optional)

1⁄2 tsp ground cumin

1⁄2 tsp dried oregano

3 medium tomatoes, finely chopped (or use 6 tbsp chopped tinned tomatoes)

Small bunch coriander, chopped

Juice 1⁄2 lime, plus wedges

METHOD

For the salsa, heat the oil in a pan over a medium heat, then fry the onion and jalapeño until softened (about 4 minutes).

Add the cumin, oregano and tomatoes, then cook for 3 minutes or until the mixture becomes saucy. Stir in half the coriander and season with some salt.

Cover, turn the heat to low and simmer for 5 minutes. Season with lime juice.

Meanwhile, put the beans and a splash of water in a pan and warm over a low-medium heat until hot. Mash until mostly smooth with a little texture.

Heat the oil, then briefly fry the tortillas on both sides until just toasted. Drain on kitchen paper. Fry the eggs in the same oil until cooked to your liking.

Top the tortillas with the beans, salsa and eggs, then finish with avocado, feta and the remaining coriander. Serve with lime wedges and, if you like, extra jalapeño and/or hot sauce.

Recipe credit: Delicious Magazine

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