https://www.lifestylefood.com.au/recipes/1194/huevos-rancheros

LifestyleFOOD.com.au

This classic vegetarian Mexican breakfast of Huevos Rancheros or “rancher's-style" eggs, is quick and easy to make and packed full of protein and healthy fats. Try it with any type of beans – black, kidney – whatever you have on hand.

Ingredients

  • 8 small corn tortillas

  • 400g cooked or tinned red kidney beans

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 8 free-range or organic eggs

  • 12 cherry tomatoes (or 2 large tomatoes), diced

  • Handful of fresh coriander leaves, torn

  • Lime wedges, to serve

  • 8 Tbsp full-fat yoghurt, to serve

  • Ghee, for frying

  • Hot sauce, to serve *optional

  • Sea salt and freshly cracked black pepper, to taste

  • Avocado salsa 

  • 1 whole ripe avocado, smashed

  • 1 spring onion, white and green part, finely sliced

  • 1 Tbsp fresh lime juice

Method

  • 1.

    Heat a frying pan over medium heat and place one tortilla in it to cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas

  • 2.

    To make the avocado salsa; combine the avocado, spring onion and lime juice in a bowl, mix together then season with salt and pepper

  • 3.

    Add some ghee to the frying pan and heat the kidney beans with the cumin and coriander powder, sea salt and pepper. Smash the beans up as you go – you could pulse them in a blender after if you wanted a more refried-bean puree, but I like it with some of the chunky beans scattered through it. Once heated through, spread the beans on the tortillas

  • 4.

    Add some more ghee to your frying pan, and working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more, or flip them over if you wish. Place one egg on each tortilla

  • 5.

    Spoon the diced tomato and guacamole over the eggs

  • 6.

    Serve with 1 Tbsp of yoghurt on each tortilla, a sprinkle of coriander leaves and a dash of hot sauce

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