Huevos rancheros
Mexico's brunch hero: warm tortillas, fried eggs, a chunky tomato salsa, refried-style black beans, and avocado. Build the plate, drag everything through everything else.
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The Method
5 steps-
1
Make the salsa first. Combine tomatoes, red onion, coriander, lime, chilli, and a pinch of salt in a bowl. Set aside — it improves while it sits.
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2
For the beans: heat 1 tablespoon olive oil in a small saucepan, soften the brown onion 4 minutes, add garlic and cumin, cook 30 seconds. Tip in the beans plus 100ml water. Mash roughly with the back of a spoon. Simmer 4-5 minutes until thick. Season.
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3
Warm the tortillas in a dry pan, 20 seconds a side, and stack under a tea towel.
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4
Heat the rest of the oil in a frypan. Crack in the eggs and fry sunny-side-up until the whites are set, about 2 minutes.
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5
Plate up: two tortillas overlapping, beans spread over, salsa across the top, eggs on top of that, avocado slices and feta around the edge. Extra coriander to finish.
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