October 13, 2020
Huevos Rancheros is an easy Mexican breakfast that'll keep you going all morning! If you’re looking to spice things up, why not try topping yours with hot sauce.
1Add the chorizo to a cold frying pan with a little drizzle of oil. Place on a low heat and cook for 5-10 minutes until the chorizo oils have come out.
2Once the chorizo oils have come out, turn the heat up to a medium heat and add the red onion and pepper. Cook for a further 3-5 minutes until the onions have softened.
3Season with salt and pepper, oregano, chilli flakes and paprika, then add the chopped tomatoes and a pinch of sugar. Simmer for 5 minutes.
4Add the black beans and half the coriander. Stir through and then make four wells in the mixture for the eggs.
5Crack an egg into each well, that you’ve made, turn the heat to low and cover with a lid or foil and cook for 3-5 minutes until the whites of the eggs are cooked.
6Sprinkle over the remaining coriander and serve.
800 g Canned Chopped Tomatoes
400 g Canned Black Beans
250 g Cooking Chorizo, skin removed and diced
1 Red Onion, sliced
1 tsp Oregano
1 Pinch of chilli flakes
1 tsp Sweet Smoked Paprika
4 Large Eggs
1 Pinch of Sugar
1 Bunch of Coriander, roughly chopped
1 Salt and Pepper