Heuvos Ranchos

 Hey everybody,  this Mexican breakfast dish tastes as good in the evening as it does in the morning. Huevos rancheros is toasted tortillas topped with refried beans, egg and spicy tomato. You can add avocado, sour cream and grated cheese to make them even tastier, then tuck in burrito-style or with a knife and fork.

INGREDIENTS-

1 tbsp Olive oil 

4 Cloves garlic, finely chopped 

1 Red chilli, finely chopped 

400 g Can chopped tomatoes 

1 tbsp Tomato purée 

1 Splash of red wine vinegar 

1 handful Fresh coriander, chopped 

1 pinch Sea salt and freshly ground black pepper 

200 g Refried beans 

4 Small corn tortillas 

3 tbsp Light olive or vegetable oil 

4 Large British Lion eggs 

1 Avocado, finely chopped 

1 Splash of chilli sauce to serve

DIRECTIONS-

Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden. Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste. 

Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate. When toasted put the oil in the pan and fry the eggs (Gizzi uses free range) for 1-2 minutes, basting the yolks with the hot oil as you go. 

Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top. Top each plate with two fried eggs, some avocado and the rest of the coriander. Finish with a drizzle of chilli sauce.

ENJOY!