Huevos Rancheros with Charred Tomato Salsa
Fried eggs on warm corn tortillas with mashed black beans and a smoky blistered tomato salsa. A properly filling breakfast.
Ingredients
- Ripe tomatoes4 pc
- Onion1/2 pc
- Garlic2 cloves
- Jalapeño1 pc
- Tinned black beans1 can
- Corn tortillas4 pc
- Eggs4 pc
- Feta50 g
- Coriander1/2 bunch
- Vegetable oil2 tbsp
Method
- 01
Char the tomatoes, onion, unpeeled garlic and jalapeño in a dry heavy frying pan over high heat for 8 minutes, turning, until blackened in patches.
- 02
Peel the garlic, pull the stalk off the jalapeño and blend everything into a chunky salsa, then simmer it in a small pan for 5 minutes and season.
- 03
Warm the drained beans in another pan with a splash of water for 5 minutes, mashing them roughly, and season.
- 04
Heat 1 tbsp oil in the frying pan and warm the tortillas for 30 seconds per side, then wrap them in a clean tea towel.
- 05
Add the remaining oil and fry the eggs for 3-4 minutes until the whites are set.
- 06
Lay two tortillas on each plate, spread with beans, top with the eggs and warm salsa, and finish with crumbled feta and coriander.
Cook with what you have.
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