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Ingredients of Huevos Rancheros:
- Take 250 g of roughly chopped and sliced fresh multicoloured tomatoes
- Provide - Sea salt
- Give 1 good Glug of extra virgin olive oil
- You need 1 tsp thyme
- You need 1 tbls for pickled jalapeños
- Need 1 tbls - coriander stalks plus a few leaves
- Require 2/3 can (300 g) - black beans, drained
- Provide 1/2 - avocado, sliced
- Give 1 - lime
- Require 4 tortillas
- Provide 2 of eggs seasoned, whisked per person. Use scrambled tofu as a substitute if you like
- Give 30 g of cheddar cheese, cubed
Huevos Rancheros making process:
- Sprinkle sea salt over chopped and sliced tomatoes then drizzle heavily w olive oil, sprinkle over lots of thyme (tomato salad)
- tablespoon chopped jalapeños with tbls juice and similar amount fresh coriander in a blender and whizz. tip in to bowl and fold a little evoo through it (salsa)
- pan on medium heat. add oil, add pinch cumin. add a layer of black beans and they will puff up. add a little seasoning and listen for the puffing. no need to stir or shake, just don't burn them! in bowl
- cut avocado in to 8. plate up and squeeze over lime juice. coriander leaves on top
- Heat tortilla on one side only in dry pan. <1 minute. push it quickly in to mug to form a cone shape. repeat.
- Pan on medium heat with evoo and nob butter. add whisked eggs. using spatulas, move from outside in to create little sheets. when half cooked turn the heat down and put in the chopped cheddar..Serve loose as it will continue cooking on the plate
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