Healthy huevos rancheros
Ingredients
Metric
Imperial
Huevos rancheros
- 1 white onion, small, finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp sweet smoked paprika
- 1 pinch of dried chilli flakes
- 400g of black beans, tinned in water
- 2 handfuls of tomatoes, ripe, chopped
- 1 handful of fresh coriander, finely chopped (setting a few leaves aside for garnish)
- 4 corn tortillas, small
- 1 avocado, large and ripe
- 1 handful of mixed seeds
- 2 large eggs
- 1/2 tbsp of vegetable oil
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Heat the vegetable oil in the bottom of a small, heavy bottomed saucepan over a medium heat. Once the oil is shimmering, add 3/4 of the chopped onion and cook until soft and starting to brown a little
2
Stir in the spices and chilli flakes and cook for a minute or two more until the spices have become aromatic. Add the entire can of beans, including the water, and season well with sea salt
3
Stir until everything is combined and let the beans bubble away for 20 minutes, stirring occasionally until the liquid has thickened
4
Meanwhile, make the salsa by combining the remaining chopped onion, tomatoes, chopped coriander and sea salt to taste
5
Dry-fry the eggs in a non-stick frying pan over a medium to high heat. Warm the tortillas under a hot grill until they are slightly crispy around the edges
6
To make the seeded avocado, half down the middle, pull out the stone and carefully peel off the skin. Quarter the flesh, and dip 1 side of each slice in the mixed seeds
7
To assemble the huevos rancheros, divide the tortillas between 2 warm plates and spoon the black beans between them. Spoon 1/4 of the salsa over each plate, and top each one with a fried egg
8
Finish with the rest of the salsa, the leftover coriander and a few grinds of black pepper. Add the seeded avocado pieces and serve immediately
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