Huevos Rancheros

Ingredients

• For the Ranchero Sauce
• Olive oil 2
• Onion 1
• Garlic 2
• Chilli flakes 1/2
• Ground cumin 1
• Ground coriander 1/2
• Chopped tomatoes 1
• Black beans 1
• Salt to taste
• Black pepper to taste
• For Serving
• Large eggs 2-4
• Corn tortillas 2-4
• Vegetable oil or extra olive oil 1
• Optional garnishes: avocado, fresh coriander, grated vegetarian cheese, lime wedges

Method

1. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Stir in the minced garlic, chilli flakes, ground cumin, and ground coriander. Cook for another minute until fragrant.
3. Pour in the chopped tomatoes and drained black beans. Season with salt and pepper. Bring to a simmer, then reduce heat and cook gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. While the sauce simmers, warm the tortillas. You can do this by lightly frying them in a dry non-stick pan for 30 seconds per side, or wrapping them in damp kitchen paper and microwaving for 30-60 seconds.
5. In a separate frying pan, heat 1 tbsp of vegetable oil over medium heat. Carefully crack the eggs into the pan and fry them to your liking (sunny-side up or over-easy are traditional). Season with salt and pepper.
6. To serve, spoon a generous portion of the ranchero sauce onto each plate. Place a warm tortilla on top of the sauce, then carefully place one or two fried eggs on top of the tortilla.
7. Garnish with your chosen optional toppings such as sliced avocado, fresh coriander, grated vegetarian cheese, and serve immediately with lime wedges on the side.