Huevos Rancheros is based on a classic Mexican dish, often eaten at breakfast, but is equally as good at lunch or supper time. It is a complete meal that needs no accompaniment.
2 tbsp olive oil
1 medium red onion, chopped
1 red pepper, deseeded and chopped
2 tsp Go Spice Blend
1 clove garlic, crushed and chopped
400g tin chopped tomatoes
1 tin black beans, 230g dried weight (or red kidney beans)
salt, as required
1 large tomato, thinly sliced
4 large eggs
4 small or 2 large tortillas
1 avocado, sliced
75g Cheddar cheese, grated
Heat the olive oil in a large saucepan and then add the chopped onion and red pepper. Fry for 5-10 minutes, stirring occasionally, until starting to soften and then add the Go Spice Blend and stir fry for about 30 seconds to 1 minute to release the essential oils from the spices. Add the garlic and stir for a few seconds, then add the tin of chopped tomatoes. Stir and cook for a couple of minutes then add the beans and stir in. Reduce the liquid until the tomato sauce has thickened. Taste the mixture and add salt as required. Place the sliced tomatoes over the top of the mixture in the pan and then make wells in the sauce, one for each egg. Crack open one egg into each well and cover the pan with a lid. Cook for 3 or 4 minutes until the eggs are cooked to your liking. Meanwhile, while the eggs are cooking, heat the tortillas in the oven for a few minutes at 180oC/Gas mark 4, or in a microwave for a few seconds Place the warmed tortillas onto plates and then place an egg with the tomato and bean mixture onto the tortilla, then add the avocado and the cheese and serve.