Huevos Rancheros
- 15 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings - Easy
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Difficulty
Ingredients
- 3 tbsp vegetable oil
- 1 small red onion finely chopped
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- handful coriander finely chopped
- 400 g tinned black beans drained and rinsed
- 2 limes
- 4 corn tortillas
- 4 fresh free-range eggs
- 1 avocado destoned flesh scoped out and sliced
- 1 red chilli deseeded finely chopped
- 100 g feta crumbled
- chilli sauce optional
- 100 ml Elmlea double cream to serve
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat 1tbsp oil in a frying pan, add the onion, garlic, cumin and half the coriander. Fry for 5mins then add the beans and cook until heated through. Stir through the juice and zest of 1 lime and season with sea salt and black pepper. Set aside.
- Heat 1tbsp oil in a separate frying pan over a medium heat and fry the tortillas in batches until crisp. Divide between 4 plates.
- Fry the eggs in the remaining oil until the white is cooked and crisp but the yolk is runny.
- Top the tortillas with the beans, eggs, avocado, chilli, feta and remaining coriander. Drizzle with chilli sauce (optional) and Elmlea Double and a wedge of lime to serve.
