Huevos Rancheros
Recipe by Peter Evans from Short Orders
Pronounced – (WAY-vohs Rahn-CHEH-rohs)
Serves 4
Ingredients
Ingredients
- 2 tablespoons Vegetable or canola oil
- 4 Corn or enchilada Tortillas
- 4 tablespoons refried beans tinned is fine
- 4 tablespoons Mexican Salsa tinned or make your own
- 4 Eggs Free range
- 1 tablespoon chopped Coriander
- 6 tablespoons Sour Cream
- 1 Lime cut into quarters
- 4 sprigs Coriander
- sea salt
- Cracked Black pepper
- 12 Jalepino Peppers optional
Method
Ingredients
- Heat a touch of oil in a pan and fry the tortillas until just starting to get a bit of colour on both sides, place onto a baking tray
- Fry off your eggs / or poach if you like
- Place a tablespoon of beans on each tortilla and spread out
- Do the same with the salsa
- Place the egg on top of the salsa
- Season the egg with sea salt & pepper
- Sprinkle on some chopped coriander and cheese
- Bake in the oven until cheese melted (180 degrees C)
- Take out and place on serving plates
- Top with avocado slices
- Place a tablespoon of sour cream on top
- Garnish with coriander sprig, lime wedges and jalapeno peppers.
- Enjoy with a bloody Mary
