Vegetarian huevos rancheros

  • Portion size: Serves 2
  • Hands-on time 45 min, simmering time 10 min
  • Difficulty: easy

Eggs, chilli, salsa and guacamole served on top of a soft corn tortilla – Sophie Michell’s brunch recipe is the perfect start to the weekend.

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Ingredients

  • 1 tsp olive oil, plus extra for frying the eggs
  • 1 onion, chopped
  • ½ tsp ground cumin
  • Pinch dried chilli flakes
  • 400g can black beans, drained and rinsed
  • 2 corn tortillas
  • 2 medium free-range eggs
  • 50g feta, crumbled

For the guacamole

  • 1 avocado, peeled and stoned
  • Small handful chopped fresh coriander, plus extra to garnish
  • Juice 1 lime
  • ½ garlic clove

For the salsa

  • 4 ripe tomatoes, finely chopped
  • ½ red onion, finely chopped
  • Small handful chopped fresh coriander
  • Dash Tabasco sauce
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Method

  1. Heat 1 tsp olive oil in a small saucepan over a medium heat. Fry the onion, cumin and chilli flakes for 7-8 minutes until the onion is translucent. Add the beans and 100ml cold water, then season and simmer for about 10 minutes.
  2. For the guacamole, put all the ingredients in a blender and whizz until smooth. Season, then set aside.
  3. Combine all the salsa ingredients in a bowl. Season, then set aside.
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  5. When you’re ready to eat, heat the oven to low. Fry the tortillas in a hot dry frying pan for a few minutes on each side until golden. Keep warm in the oven while you fry the eggs.
  6. Heat a little oil in a medium frying pan over a medium-high heat, then fry the eggs to your liking. When the eggs are ready, get out 2 plates. Put a tortilla on each plate, then spoon some beans on top. Make a well in the middle of the beans, then put a fried egg inside. Sprinkle with the feta and extra coriander, then serve with the guacamole and salsa.

Nutrition

  • 663kcals Calories
  • 31.6g (9.4g saturated) Fat
  • 27.9g Protein
  • 56.9g (16.3g sugars) Carbs
  • 19.9g Fibre
  • 1.3g Salt

Quick wins & tips

Flour tortillas would also work well with this recipe.

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