Huevos Rancheros

Huevos Rancheros

  • 30 Mins
  • Serves 4

  • 4 Sunny Queen free range eggs
  • 4 six inch tortillas
  • 2 cups beans (black bean, pinto, cannellini or heirloom), cooked and rinsed
  • 1/2 red onion, sliced
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon smoked paprika, ground
  • salt and pepper, to season
  • 1 dash hot sauce
  • 2 tablespoons olive oil
  • 1 avocado, sliced
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 lime, cut into wedges
  • 1/2 cup feta cheese, crumbed
  • Step 1.

    Preheat oven to 200°C. In a large pan, sauté onion in a little olive oil until tender, about 5 minutes. Add garlic, sauté for a minute or two. Add ½ of the diced tomatoes (saving half for garnish) and beans, spices, salt, and water. Let simmer on medium/low for a few minutes, stirring occasionally.

  • Step 2.

    Brush cast iron skillets (or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.

  • Step 3.

    Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple of extras), and spread all of the beans evenly over the tortillas.

  • Step 4.

    Carefully break the eggs and place them in the indentations . Sprinkle eggs with salt and pepper and crumbled cheese and place in the oven.

  • Step 5.

    Check after 10-12 minutes. Cook until egg whites are white and yolks are cooked to your taste. Serve with avocado, lime, fresh coriander, hot sauce, and fresh tomatoes.

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