cookingoMexico
🇲🇽 A TASTE OF MEXICO
Huevos Rancheros.
Warm corn tortillas, eggs and a quick tomato-chilli sauce make a generous Mexican-style breakfast. Beans cooked without lard keep the plate vegetarian.
Vegetarian- Total time
- 35 min
- Servings
- 2 people
- Difficulty
- Easy
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Total time
- 35 minutes
Ingredients
For 2 servings · Check off as you go
0 of 13 ingredients ready
Let's make it.
5 stepsSimmer the salsa
Heat 1 tablespoon oil in a saucepan. Soften onion for 5 minutes. Add garlic and jalapeño for a minute, then tomatoes and half the salt. Simmer for 10 minutes.
Warm the beans
Heat the beans with cumin, water and remaining salt in a small pan. Mash a few beans to thicken, then keep warm.
Heat the tortillas
Brush a frying pan with a little of the remaining oil. Warm tortillas on both sides until flexible and lightly toasted. Divide between two plates.
Cook the eggs
Heat the remaining oil in the same pan. Crack in the eggs and cook until the whites are fully set; cover briefly if needed to set the tops.
Assemble
Spoon salsa over the tortillas and top with eggs. Add beans alongside, scatter over coriander and serve with lime wedges.
Ingredient Notes
Use beans cooked in water or vegetable stock, without lard or meat.
Cooking Tips
Check prepared tortillas and beans for lard; this recipe uses oil throughout.
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