Huevos Rancheros with Avocado, Black Bean and Mushroom
Huevos Rancheros is a classic Mexican breakfast dish consisting of eggs in a tortilla with some spicy sauce. Here I’ve added a few other breakfast favourites for a brilliant big breakfast, perfect for a lazy weekend.
I’d be totally fine having this for lunch or dinner even – I can’t go past eggs any time of day! The bean mixture freezes well, so would be a good one to have on hand for a rainy day. Huevos Rancheros translates to ‘rancher’s eggs’ – it’s a popular mid-morning dish on rural Mexican farms.
Use corn tortillas for a traditional, gluten-free version. Flour tortillas also work well though.
- olive oil 1 tablespoon
- onion 1 small, diced
- garlic 2 cloves, finely chopped
- ground cumin ½ teaspoon
- button mushrooms 150g, stems removed and sliced
- black beans 1 can, drained and rinsed
- crushed tomatoes 1 x 400g can
- chipotle sauce 3-4 tablespoons
- eggs 4
- corn (GF) or flour tortillas 3-4
- ripe avocado 1 firm, sliced
- pickled sliced jalepenos ¼ cup (optional)
- coriander (cilantro) ½ cup chopped
- sour cream or thick natural greek yoghurt ½ cup (optional)
- Heat olive oil in a fry pan on medium heat. Cook onion, garlic and cumin until onion is soft, 2-3 minutes. Add mushrooms and continue cooking for a further 2-3 minutes until mushrooms are soft.
- Add beans, crushed tomatoes, chipotle sauce and water and simmer for 4-5 minutes until sauce has thickened. Season to taste with salt and pepper.
- Heat a drizzle of oil in a non-stick fry pan on medium heat. Gently crack in eggs and cook for 2 minutes until whites are set but yolk is still runny (or cook for a little longer if you prefer a firmer yolk).
- Warm tortillas briefly in the microwave for 30 seconds.
- To serve, place a tortilla on each plate and top with bean mixture, slices of avocado and a fried egg. Garnish with coriander and jalepenos (if using) and serve with a dollop of sour cream or yoghurt on the side.