Huevos Rancheros

Fried eggs on crisp corn tortillas smothered in warm tomato-chile salsa and black beans.

30 min 2 servings Easy mexican

Ingredients

• 1 pcs small onion
• 1 pcs jalapeño pepper
• 2 clove garlic
• 3 tbsp sunflower oil
• 400 g canned crushed tomatoes
• 1 tsp ground cumin
• 0.5 tsp salt
• 240 g canned black beans
• 4 pcs corn tortillas
• 4 pcs eggs
• 0.25 bunch fresh cilantro

Steps

1. Dice 1 small onion and 1 jalapeño finely.
2. Mince 2 garlic cloves.
3. Heat 1 tbsp of oil in a small pot over medium heat.
4. Cook the onion and jalapeño for 4 minutes until soft.
5. Add the garlic and cook for 30 seconds.
6. Pour in 400 g of crushed tomatoes and add 1 tsp of cumin and 0.5 tsp of salt.
7. Simmer the salsa for 12 minutes until it thickens.
8. Warm 240 g of black beans in a small pot with a splash of water.
9. Heat 1 tbsp of oil in a large pan over medium-high heat.
10. Fry 4 corn tortillas for 30 seconds on each side until crisp.
11. Place 2 tortillas on each plate.
12. Heat 1 tbsp of oil in the pan.
13. Fry 4 eggs for 3 minutes until the whites are set and the yolks are still runny.
14. Place 2 eggs on the tortillas on each plate.
15. Spoon the warm salsa and black beans over the eggs.
16. Chop 0.25 bunch of cilantro and scatter it on top.