My take on a tasty Mexican egg dish perfect for breakfast, brunch or lunch. Made with kidney beans and spices this dish of full of goodness but most importantly flavour. Served on a warm tortilla, delicious with a splash of chilli sauce.
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- 1 tin kidney beans
- 1 tbs olive oil
- 2 cloves garlic, finely chopped
- 1 small red onion, finely chopped
- 1 green pepper, finely chopped
- 1 tsp cumin
- Salt and pepper
- 2 tomatoes, finely chopped
- 1/2 lime, juice and zest
- 1 tbsp coriander, chopped
- 2 eggs
- 1/2 avocado, sliced
Heat the kidney beans in a saucepan for 4-5 mins until throughly heated then drain.
Meanwhile, heat the oil in a frying pan over a high heat and fry the garlic for 30 seconds. Then add the onion and pepper and fry for 3 minutes. Add the cumin, salt, pepper and tomato’s, cook for another 3 minutes.
Add to the beans with the coriander and lime – pop on a lid to keep warm
Warm a couple of tortillas for 15 seconds in the microwave
Add a splash more oil into the frying pan and crack in the eggs and fry for around a minute until the eggs are set but the yolks still runny.
Place the warm tortillas onto a couple of plates and spoon half of the bean mix over each tortilla and top with a fried egg, sliced avocado and a little chilli sauce, if you like.