HUEVOS RANCHEROS - THE PERFECT HEATWAVE SUPPER

When it's this hot outside you definitely do not want to spend hours slaving away in an even hotter kitchen, nor is it the weather for heavy, creamy dishes which is why my take on the Mexican classic Huevos Rancheros worked such a treat on a balmy Friday night!

Packed with flavour, more of an assembly than cooking job and pretty much summer on a plate, I can only recommend you make these asap for yourself at home (and if you feel extra suave serve them up with a spicy Marg on the side!).

SERVES 2

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon chilli flakes
  • 1 tin of tomatoes
  • 2 teaspoons chipotle paste (I love this one from Waitrose)
  • ½ teaspoon cumin seeds
  • 1 clove of garlic, minced
  • 425 gram tin of black beans, drained and rinsed
  • 2 eggs
  • 2 corn tortillas
  • 1 avocado, sliced
  • 1 green chilli, sliced
  • 50 grams feta, crumbled
  • Coriander leaves and salt and pepper to serve
METHOD
  • Heat oil in a large frypan. 
  • Add the diced onion and fry for 3 minutes over a medium heat. 
  • Add the garlic, smoked paprika, oregano and chilli flakes and fry for a further 2 minutes.
  • Add the tinned tomatoes and chipotle paste, reduce the heat to low and simmer for 15 minutes.
  • Pour tomato sauce into a bowl and blitz using a stick blender or regular blender until smooth. 
  • Using the same frypan, fry cumin seeds and garlic for 1 minute. 
  • Add the black beans and 1/4 cup of water. 
  • Cook for 4–5 minutes or until beans are heated through. 
  • Fry eggs until the whites are set. 
  • In a hot pan without any oil, fry tortillas for 1 minute on each side.
  • Top tortillas with black beans, fried egg, tomato sauce, sliced avocado, chillies and feta. 
  • Finish with coriander and salt and pepper.