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.
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic finely chopped
- ½ teaspoon ground cumin
- 150 g button mushrooms stems removed and sliced
- 1 can black beans drained and rinsed
- 1 can crushed tomatoes 400g
- 3-4 tablespoons chipotle sauce
- 4 eggs
- 3-4 tortillas corn, GF or flour
- 1 ripe avocado sliced
- ¼ cup pickled sliced jalepenos optional
- ½ cup coriander/cilantro chopped
- ½ cup sour cream or thick natural greek yoghurt 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.
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.