Huevos rancheros recipe
This huevos rancheros recipe is quick and easy to make. It uses pinto beans, red peppers and spices and the eggs are cracked into the pot to cook just before serving. For more recipe ideas for Mexican food, see Thomasina Miers’ book Mexican Food Made Simple.
1 onion, finely chopped
1 red pepper, roughly chopped
1 green chilli, chopped
3 cloves garlic, finely chopped
400g pinto beans or white beans
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon tomato purée
400g chopped tomatoes
200ml vegetable stock
Heat some oil in a casserole and fry the onion until soft. Add the red pepper and fry for a further couple of minutes before adding the garlic, chilli and spices. Fry for another minute or so to release all the flavours.
Pour in the chopped tomatoes, beans, tomato purée, stock and bring to the boil. Cook uncovered for 20 minutes or so until most of the liquid has evaporated.
Cut the flour tortillas into wedges and fry in a frying pan with a smidgeon of oil until crispy.
Make 4 wells in the mixture and crack an egg into each one. Cover and cook for a further 3-5 minutes until the eggs have set.
Serve with the tortillas.