Huevos Rancheros
INGREDIENTS
Pronounced ‘way-vohs rahn-cheh-rohs’, this recipe is all about Mexico. It’s funny that whenever you think of avocados, you immediately think of Mexican or South American food, especially since that is where the fruit originated from. This is another show-stopper dish that is so easy to make; it is a great breakfast or brunch dish and is something that will get your friends intrigued at how you made it.
2/3 cup (160g) refried beans
2 tablespoons water
2 tablespoons olive oil
4 small corn tortillas or enchilada tortillas
2/3 cup (170g) bottled Mexican salsa
4 eggs
sea salt and freshly ground black pepper
1 tablespoon chopped fresh coriander
1/3 cup (40g) grated cheddar cheese (or mozzarella)
1 medium (250g) avocado, quartered, sliced thinly
1/3 cup (80g) sour cream or crème fraiche
1 lime, quartered
4 coriander sprigs, to garnish
jalapeno chillies, for serving, optional
METHOD
Preheat oven to 180°C/160°C fan-forced.
Combine refried beans and water in a small bowl.
Heat 2 teaspoons of the oil in a large frying pan or barbecue; cook tortillas until browned lightly on both sides. Place on an oven tray. Spread 2 tablespoons of the bean mixture on each tortilla. Spread 2 tablespoons of the salsa over beans on each tortilla.
Heat remaining oil in same pan; cook eggs until cooked as desired. Place eggs on top of salsa; season with salt and pepper. Sprinkle with chopped coriander and cheese. Cook in oven about 3 minutes or until cheese melts.
Transfer tortillas to serving plates. Top with avocado slices and sour cream. Garnish with lime, coriander sprigs and jalapenos, if desired.
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