Huevos Rancheros with black bean refry
- Serves
- 2
- Difficulty
- Easy
A classic Mexican almuerzo (brunch) dish. Make the ranchero salsa in advance if doing from scratch.
Additional details
- 2 Cool Chile Blue Corn Tortillas
- 3 tbsp oil
- Cool Chile Ranchero sauce
- 250g Cool Chile Black Refry Beans
- 4 free range eggs
- salt and pepper to taste
Additional details
- In a frying pan heat 2 tbsp of the oil. When medium-hot, add the tortillas one at a time and lightly fry until toasty smelling and a little crisp around the edges but still flexible. Place on kitchen paper and keep warm in the oven.
- Reheat the refry on a low heat and warm the Ranchero Sauce.
- In the same pan used for frying the tortillas, fry the eggs using more oil as needed.
- Get two plates ready. Place the tortillas on each plate - put a fried egg on each tortilla, then spoon the sauce around the eggs and add a dollop of refry at the side. Season with salt and pepper.
Highlighted Ingredients
-
15cm - BLUE 1kg - Table Tortillas
£6.00
-
Ranchero Sauce 260g
£4.55
-
Black Beans For Frijoles de la Olla 250g
£4.20