Spanish for ‘rancher’s eggs’, our Easy Huevos Rancheros is a simple, satisfying Mexican meal that can be served for breakfast, brunch, lunch or dinner.
Time: 20 minutes
- 500g jar of salsa
- 1 can black beans, rinsed
- 1/4 cup fresh coriander, chopped
- 4 large eggs
- sea salt and black pepper
- 4 small flour tortillas, warmed
- 1/2 cup sour cream
In a large frypan, combine the salsa and beans. Add in half of the coriander, stirring frequently until the mixture begins to simmer. Make four wells and crack an egg gently into each one. Season with salt and pepper. Cook on medium heat, covered, three-to-five minutes to achieve slightly runny yolks. Sprinkle with the remaining coriander. Serve with the tortillas and sour cream. For a twist to the traditional recipe, place some small pieces of feta on top.